Pear-Walnut Muffins
Pear-Walnut Muffins


Pear-Oatmeal Muffins

Cooking Light

1 cup quick-cooking oats, divided
2 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
2 cups chopped ripe pear
3/4 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preheat oven to 400°. Combine 1/2 cup oats, flour, and next 6
ingredients (flour through allspice) in a large bowl. Stir in pear, and
make a well in center of mixture. Combine buttermilk and next 5
ingredients (buttermilk through egg), and stir well with a whisk. Add to
flour mixture, stirring just until moist. Spoon batter into 18 muffin
cups coated with cooking spray; sprinkle 1/2 cup oats evenly over
batter. Bake at 400° for 18 minutes or until done. Remove from pans
immediately, and cool on a wire rack.
Yield: 11/2 dozen (serving size: 1 muffin).


Pear-Walnut Muffins

Cooking Light

1-1/2 cups all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup whole-wheat flour or all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/4 cups finely chopped pear
1/3 cup coarsely chopped walnuts, toasted
3/4 cup 2% low-fat milk
2 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray
1 tablespoon granulated sugar

Preheat oven to 400°F.
Combine first 6 ingredients in a medium bowl; stir well. Add pear and
walnuts; toss gently to coat. Make a well in center of mixture. Combine
milk, oil, and egg; and stir well. Add to flour mixture, stirring just
until moist (dough will be sticky).
Divide batter evenly among 12 muffin cups coated with cooking spray;
sprinkle with granulated sugar. Bake at 400°F for 20 minutes or until a
wooden pick inserted in center comes out clean. Remove muffins from pans
immediately; let cool on a wire rack.

Yield: Yield: 1 dozen.


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