Pear and Granola Muffins

3/4 c canned pear nectar*
2 tbls vegetable oil (I used olive oil)
1 tbls lemon juice
1 tsp lemon zest
1 c whole wheat flour
2/3 c brown sugar, packed
1/2 c low fat granola
1 tbls baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/4 c pear, chopped

1. Preheat oven to 350 degrees
2. Whisk first five ingredients in large bowl until blended
3. Stir both flours and sugar in medium bowl until no sugar lumps remain
4. Mix in granola, baking powder, nutmeg, and salt. Add pear, toss to coat. Stir flour mixture into egg mixture until blended (batter will be thick). Divide among 10 prepared muffin cups.**
5. Bake until golden brown and tester inserted into center comes out clean (appr. 20 mins.)

*I couldn't find peach nectar so used apricot nectar. Researched and later found that Goya makes a peach nectar, but they were still tasty with the substitution.
**I divided amongst 12 cups due to concern about over-flowing. Making 12 made them 144 cal each.