Yield: 48 muffins.

7 cups flour
3 cups whole wheat flour
¹/₄ cup + 2 tsp. baking powder
¹/3 cup sugar
1 Tbsp. salt
1 quart shredded cheese, such as Cheddar or American
4 eggs
1¹/₂ quarts milk
1 cup vegetable oil
1¹/₂ quarts well-drained diced Pacific Northwest Canned Pears

On low speed, thoroughly mix dry ingredients, then mix in cheese until cheese is coated and separated. Combine eggs, milk, and vegetable oil. Mix into dry ingredients on low speed until just blended. Batter will be lumpy. Fold in pears. Portion batter with a #16 dipper into greased muffin tins, filling cups about 2·3 full. Bake at 400°F until muffins are golden, about 20 minutes. Turn out of pans immediately; cool.