Low Fat Pear Muffins
"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."
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 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
directions
- 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.
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Reviews
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I love this recipe! When I bake with fresh fruit (bananas, apples, blueberries) I am always looking for a recipe that doesn't have a lot of oil, and what we consider to be a reasonable amount of sugar. It's hard to find a good one. This is it! I used almond meal in place of the whole wheat flour. I'm not sure what they're supposed to taste like, but otherwise I wouldn't change a thing.
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We really liked these. Even with equal amounts of whole wheat pastry flour and white flour, they were light and fluffy. Perfect sweetness and a lovely hint of spice. Thank you for posting. -
Ours came out a little dry but still a good taste for low fat muffins. Thanks for this one. -
Delicious pear muffins. I used only all-purpose flour, skim milk, and a sprinkle of brown sugar on top. Baked 18 minutes (at high altitude) and they are terrific. -
I can't believe I haven't reviewed this recipe. This in one of my go-to recipes at the school. I have made many variations (different kinds of fruit) and they all turned out. Also used rice milk too. I hope you don't mind, but I am adding it to my work cookbook (with credit to you), so if I am not at work someone can make these muffins for the kids.
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Tweaks
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I used three tiny pears (mashed with a fork), cardamom instead of nutmeg, and played with the flour a bit. 1 cup cake and pastry (trying to use it up), 1/2 cup all purpose, and 1/2 cup whole wheat. These are very good. They get crisp outside, but inside they are tender and fluffy like clouds. A good basic muffin that would make an excellent springboard for your imagination. Next time I will try adding a bit of molasses and maybe some ground flax seed or nuts but they are very nice as-is.
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
