Ginger-Pear Muffins

2 users rated this recipe an average rating of 5.0
  • Yields: 12 muffins
  • Prep: 25 mins
  • Bake: 18 mins 400°
  • Cool: 5 mins
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Ginger-Pear Muffins
Nonstick cooking spray
cup quick-cooking rolled oats
tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
1 1/2
teaspoons baking powder
teaspoon ground ginger
teaspoon salt
cup fat-free milk
cup vegetable oil
cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
cup chopped, cored pear
cup chopped walnuts (optional)
tablespoon oat bran
teaspoon ground ginger
  1. Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Set aside.
  2. In a large bowl combine flour, rolled oats, brown sugar, baking powder, the 1/2 teaspoon ginger, and the salt. Make a well in the center of flour mixture. In a small bowl combine milk, oil, and egg. Add milk mixture all at once to flour mixture; stir just until moistened. Fold in pear and, if desired, walnuts.
  3. Divide batter evenly among prepared muffin cups. In a small bowl combine oat bran and the 1/4 teaspoon ginger; sprinkle over muffins.
  4. Bake in the preheated oven for 18 to 20 minutes or until tops are brown. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Serve warm.
From the Test Kitchen
*Test Kitchen Tip:

If using a brown sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Use 1 1/2 teaspoons Sweet'N Low® Brown or 3 tablespoons Sugar Twin® Granulated Brown in place of the packed brown sugar.

Nutrition Facts per muffin with brown sugar substitute: 136 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 95 mg sodium, 16 g carbo., 2 g fiber, 3 g pro.Exchanges: 1 starch, 1.5 fatCarb choices: 1

Nutrition Facts (Ginger-Pear Muffins)
    Per serving:
  • 149 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 96 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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