2 eggs
2/3 c. vegetable oil
1 c. cored & chopped pears (1 to 2 pears)
1/2 c. sugar
1/2 c. grated carrot
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 c. chopped nuts
1/4 tsp. ginger
1/4 tsp. salt

Beat together eggs, sugar and oil; add pear and carrot. Combine flour, baking powder, baking soda, cinnamon, ginger and salt; mix well. Add flour mixture and nuts to egg mixture. Stir just until moistened. Spoon into 12 greased muffin cups. Bake at 400 degrees for 18 to 20 minutes or until wooden pick comes out clean.