Instructions: In large bowl, combine whole wheat and all purpose flours, rolled oats, sugar, baking powder and soda, ginger salt and raisins. In separate bowl, beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry ingredients stirring until just moistened. Spoon into non-stick or paper lined muffin tins. Filling to top. Sprinkle with some extra rolled oats for garnish, if desired. Bake in 375 oven 20 to 25 min. or until wooden pick inserted into centre of each muffin comes out clean.

Variation: Banana Spice Muffins: Omit shredded pear and substitute 1 1/2 cups mashed, peeled, ripe banana.

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