LOW FAT PEAR MUFFINS

Low Fat Pear Muffins image

According to about.com, these pear muffins are a delightful Fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too. I can't wait to try them on a crisp Autumn morning.

Provided by Kree6528

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup nonfat milk or 3/4 cup soymilk
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
2 tablespoons canola oil
1 large ripe pear, peeled, cored and chopped

Steps:

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

*** Explore more Low Fat Pear Muffins Recipes »

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