Ginger-Pear Muffins

Ginger-Pear Muffins
3 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

Ingredients
 
Nonstick cooking spray
1
cup quick-cooking rolled oats
3
tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
1 1/2
teaspoons baking powder
1/2
teaspoon ground ginger
1/4
teaspoon salt
2/3
cup fat-free milk
1/3
cup vegetable oil
1/4
cup refrigerated or frozen egg product, thawed, or 1 egg, beaten
3/4
cup chopped, cored pear
1/4
cup chopped walnuts (optional)
1
tablespoon oat bran
1/4
teaspoon ground ginger

Directions

  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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