Pear and lentil muffins | Heart and Stroke Foundation

Ingredients

• 2 ripe pears, cored and chopped
• 1/4 cup (50 mL) orange juice
• 1 cup (250 mL) canned lentils, drained and rinsed
• 1/3 cup (75 mL) packed brown sugar
• 1 egg
• 2 tsp (10 mL) vanilla
• 1 1/2 cups (375 mL) whole wheat flour
• 1/2 cup (125 mL) wheat bran
• 1/4 cup (50 mL) wheat germ
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 cup (125 mL) skim milk
• 1/4 cup (50 mL) chopped walnuts or pecans