Instructions: Preheat oven to 180 c. and generously butter 10 muffin cups.

Whisk together the pear juice, eggs, oil, lemon juice and lemon peel in large bowl to blend. Stir both flours and sugar into a separate medium bowl until no sugar lumps remain. Mix in the muesli, baking powder, nutmeg and salt. Add pear and toss to coat.

Stir flour mixture into the egg mixture just to blend (batter will be thick).

Divide among prepared muffin cups, mounding in center. Mix together the extra muesli and sugar and sprinkle some of the mixture over each muffin.

Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to a rack and cool.

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