Ingredients
- 1-3/4 pounds (7 cups) unbleached all-purpose flour
- 3/4 pound (3 cups) whole wheat flour
- 2 ounces (1/4 cup + 2 teaspoons) baking powder
- 6 ounces (1/3 cup) granulated sugar
- 1 tablespoon kosher salt
- 1 pound cheddar or American cheese, shredded (to make 4 cups)
- 4 eggs
- 6 cups whole milk
- 1 cup canola or vegetable oil
- 6 cups (2-3/4 pounds) Pacific Northwest Canned Pears, diced, in juice, drained
Method
Preheat oven to 400 degrees F. Line 4 (12-cup) muffin tins with paper liners, or generously grease, and set aside.
Combine flours, baking powder, sugar and salt in the bowl of a mixer. Thoroughly mix on low speed, add the cheese and continue to mix on low until the cheese pieces are well coated and separated.
In a separate bowl, whisk together the eggs, milk and oil. Add the wet ingredients to the dry, mixing on low speed until just combined; the batter will be lumpy. Fold in the pears.
Use a #16 scoop to fill the prepared muffin tins with the batter, filling the cups about 2/3 full. Bake 20 minutes or until golden brown. Remove the pans from the oven and turn the muffins out onto a rack immediately to cool.
