Instructions: Pre-prep: Peel, core and finely dice pears to yield about 1 cup per pear. Blend tofu: whip tofu in a small food processor or blender until it reaches the consistency of mayonnaise. Alternatively, whip with a hand blender. A handheld electric mixer wont work. Be patient: it takes several minutes. Store tightly covered in refrigerator up to one week. Measure as needed.

Preheat oven to 375F. Coat muffin tin with cooking spray; set aside.

In large mixing bowl, mix pears with sugar. Add tofu, oil, egg and vanilla. Stir to blend.

Add remaining ingredients, and stir quickly just until mixed, taking care to not overmix or muffins will be touch. Lumps are good.

Divide batter among prepared muffin cups. Bake until tester inserted in the center of the muffins comes out clean, about 20 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.