Breads : Muffins Last Updated: Aug 4th, 2009 - 19:23:10 Fresh Pear Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 1 cup whole wheat pastry flour 1 cup oat bran 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup light brown sugar* 2/3 cup nonfat or low-fat milk 1/4 cup fat-free egg substitute or 1 large egg, beaten 2 tablespoons canola oil 1 cup finely chopped peeled fresh pear 1/2 cup chopped pecans, walnuts, raisins, or dried cranberries (optional) 1. Preheat the oven to 375 degrees F. 2. Place the flour, oat bran, baking powder, baking soda, cinnamon, nutmeg, and brown sugar in a medium bowl and stir to mix well. Use the back of a spoon to press out any lumps in the brown sugar. 3. Combine the milk, egg substitute or egg, and oil and stir to mix. Add the milk mixture and pears to the oat bran mixture and stir to mix well. Fold in the nuts or dried fruit if desired. 4. Coat 12 muffin cups with cooking spray and spoon in the batter. Bake for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. 5. Remove the pan from the oven and let sit for 5 minutes before removing the muffins. Cool on wire racks and store in an airtight container. Serve warm or at room temperature. Nutritional Facts (per muffin) Calories: 128 Carbohydrates: 25 g Fiber: 3 g Fat: 3.1 g Sat. Fat: 0.3 g Cholesterol: 0 mg Protein: 3.7 g Sodium: 127 mg Calcium: 75 mg Diabetic exchanges: 1 1/2 carbohydrate, 1/2 fat   *To reduce sugar: Replace half of the brown sugar with a sugar substitute (-16 calories, -4 grams carb). © Copyright 2005 by eatsmarttoday.com Top of Page