Ginger Pear Muffins

By Chef_Kate

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

Details

Servings 12

Preparation

Step 1

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