Pear Muffins - 27.2g Carbs, 1.4g Fiber
From Fiona Haynes, Your Guide to Low Fat Cooking at 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.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3/4 cup non-fat milk
1 large egg, lightly beaten
2 Tbsp canola oil
1 large, ripe pear, peeled, cored and chopped
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.
Makes 12 muffins
Per Serving:
148 Calories, 26 Calories from Fat, 3g Total Fat (0.3g Sat),
18mg Cholesterol, 233mg Sodium, 27.2g Carbs, 1.4g Fiber,
3.4g Protein