Pear Bran Muffins
Posted: Wed Feb 06, 2008 6:59 am
1 1/2 cups whole grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute ( such as splenda)
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups 1% or fat-free buttermilk
2 large slightly beaten eggs
3 tablespoons canola oil
1 bosc pear, cored and cut into 1/4 inch dice
1 1/2 teaspoons vanilla
Heat oven to 350. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine. Do not overmix. Divide batter evenly into 12 muffin cups. Bake for 20 minutes. Cool and serve.
Servings- 12
Calories 130
5 g. fat
1/2 g. saturated fat
5 g. protein
20 g. carbohydrates
5 g. dietary fiber
200 mg sodium
1 cup wheat bran
2 tablespoons granular sugar substitute ( such as splenda)
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups 1% or fat-free buttermilk
2 large slightly beaten eggs
3 tablespoons canola oil
1 bosc pear, cored and cut into 1/4 inch dice
1 1/2 teaspoons vanilla
Heat oven to 350. Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine. Do not overmix. Divide batter evenly into 12 muffin cups. Bake for 20 minutes. Cool and serve.
Servings- 12
Calories 130
5 g. fat
1/2 g. saturated fat
5 g. protein
20 g. carbohydrates
5 g. dietary fiber
200 mg sodium