More
Close

Ginger Pear Muffins

Ginger Pear Muffins

4
Login to rate this recipe.
Rated: 1
  • Makes: 12 servings
  • Cool 5 mins
  • Bake 18 mins to 20 mins
  • Serving Size: 1 muffin
  • Carb Grams Per Serving: 19

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 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 cooking 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 nonstick 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. In a small bowl, combine milk, oil, and egg; add 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. Combine oat bran and the 1/4 teaspoon ginger; sprinkle over muffins. Bake 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. Makes 12 muffins.

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 fat
  • * Carb choices: 1

Tip

  • To toast walnuts: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 149 cal., 7 g total fat (1 g sat. fat), 96 mg sodium, 19 g carb. (2 g fiber), 3 g pro.

Diabetic Exchanges

Starch (d.e): 1; Fat (d.e): 1.5