Vegan Pear, Cranberry, and Pecan Muffins

Ingredients:

• 0.5 cup pecans, walnuts, or almonds
• 2 cups premium flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 tsp fine salt
• 1 can (430 g) of canned pears in syrup
• 0.5 cups vegetable oil
• 2/3 cup granulated sugar
• 2 tsp vanilla extract
• 0.5 cups dried cranberries, cherries or raisins
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. Place the nuts on a rimmed baking sheet and toast in the oven until golden brown, 8-10 minutes. Let cool, then chop coarsely.
3. In a large bowl, whisk together flour, cornstarch, baking powder, cinnamon, ginger, and salt.
4. Cut the pears into 1 cm pieces and set aside. Pour the syrup into a liquid measuring cup. Drain off any excess syrup or add water if necessary to make a total of 3/4 cup liquid.
5. In a medium bowl, combine the syrup, olive oil, granulated sugar, and vanilla. Pour the mixture into the flour mixture, then add the pears, nuts, and 1/4 cup of cranberries. Mix gently (it's okay if a few lumps remain).
6. Divide the batter evenly among the prepared muffin cups and top each with 1/4 cup cranberries. Bake until golden brown and springs back when gently pressed, 25-30 minutes. Cool in the pan for a few minutes, then remove from the pan and cool completely on a wire rack. Dust the muffins with powdered sugar before serving.