Ginger Pear Muffins

Pieces of juicy pear inside and a crispy oat bran mixture on top boost these tender muffins to delicious heights.

CARB GRAMS PER SERVING: 19

Rated :

by 1person

anonymous says:

Fine. Then don't let the door hit you on the way out! ;)

Nutrition Facts Per Serving:

Calories149
Total Fat (g)7
Saturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)96
Carbohydrate (g)19
Fiber (g)2
Protein (g)3
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

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

	Nonstick cooking spray
1	cupall-purpose flour
1	cupquick-cooking rolled oats
3	tablespoonspacked brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar*
1-1/2	teaspoonsbaking powder
1/2	teaspoonground ginger
1/4	teaspoonsalt
2/3	cupfat-free milk
1/3	cupcooking oil
1/4	cuprefrigerated or frozen egg product, thawed, or 1 egg, beaten
3/4	cupchopped, cored pear
1/4	cupchopped walnuts (optional)
1	tablespoonoat bran
1/4	teaspoonground ginger

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.

4. *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 fat
Carb choices: 1