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Pear-Pecan Muffins

 
Pear-Pecan Muffins
113

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

Yield

12

servings

Prep

15

min

Cook

20

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups all-purpose flour
1/2 cup whole-wheat pastry flour
cup brown sugar
packed
*
1/3 cup granulated sugar replacement
(Splenda)
*
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
ground
½ teaspoon cardamom seeds
ground
1 large pears
peeled, cored and diced
cup pecans
chopped
1 large eggs
slightly beaten
¾ cup buttermilk
lowfat
2 tablespoons canola oil
1 tablespoon sugar
granulated (optional)

Directions

Preheat oven to 400℉ (200℃). Coat 12 (2½-inch size) muffin cups with non-stick cooking spray (or use paper cupcake liners).

Combine flours, sugars, baking powder, salt, cinnamon and ground cardamom in a medium bowl. Add pears and pecans and toss to coat.

In a small bowl, combine egg, oil and buttermilk. Stir into flour and pear mixture just until moist. Batter will be thick.

Divide batter evenly among muffin cups. Sprinkle granulated sugar over tops of muffins, if using.

Bake 15 to 20 minutes, until wooden pick inserted in center comes out clean.

Remove muffins from pan immediately. Cool on wire rack for about 10 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 14532% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 121mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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