From the Pantry: Vegan Pear, Cranberry and Pecan Muffins

• Cooking spray
• 1/2 cup pecans, walnuts or almonds
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon fine salt
• One 15.25-ounce can pears packed in syrup
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup dried cranberries, cherries or raisins
• Confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
2. Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes.
3. Let cool, and roughly chop.
4. Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
5. Chop the pears into 1/2-inch pieces, and set aside.
6. Pour the syrup into a liquid measuring cup.
7. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
8. Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl.
9. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries.
10. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
11. Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each.
12. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes.
13. Let cool for a few minutes in the tin, then remove and let cool completely on a rack.
14. Dust with confectioners' sugar before serving.

cooking spray, pecans, flour, cornstarch, baking powder, ground cinnamon, ground ginger, salt, syrup, vegetable oil, granulated sugar, vanilla, cranberries, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/from-the-pantry-vegan-pear-cranberry-and-pecan-muffins.html (may not work)