Preheat the oven to 375 degrees F. Peeled, core and cut the pears into small cubes. Toss with a little lemon juice to prevent oxidation, and then set aside. Combine flours, sugar, baking powder and salt in a bowl. Combine milk, eggs and oil in another. Add dry ingredients to wet and mix until just combined. Stir in cranberries and reserved pears. Scoop the batter into a lightly vegetable-sprayed, non-stick muffin pan. (If desired, tops of muffins could be decorated with a thin slice of pear). Bake 20-25 minutes, or until a toothpick inserted in the middle of a muffin pulls out clean. When safe enough to handle, remove muffins from tin. Serve warm or cool on a baking rack and enjoy later.