In small saucepan, combine pears and orange juice and bring to simmer over medium heat. Cover and cook on low for about 10 minutes or until pear is very soft. Scrape into a food processor with lentils and purée until smooth. Add sugar, egg and vanilla.
In a large bowl, whisk together flour, wheat bran, wheat germ, ginger, baking powder and soda.
Pour pear mixture over flour mixture; add milk and stir to combine. Divide among 12 greased muffin tins. Sprinkle tops with walnuts.
Bake in 400 F (200 C) oven for about 15 minutes or until cake tester inserted in centre comes out clean.