Search
by Ingredient

Pear-Pecan Muffins

StarStarStarStarHalf star

Your rating

Pear-Pecan Muffins

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

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

Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
Camera
118 ml whole-wheat pastry flour
Camera
79 ml brown sugar
packed
* Camera
79 ml granulated sugar replacement
(Splenda)
*
15 ml baking powder
Camera
2.5 ml salt
Camera
2.5 ml cinnamon
ground
Camera
2.5 ml cardamom seeds
ground
Camera
1 large pears
peeled, cored and diced
Camera
79 ml pecans
chopped
Camera
1 large eggs
slightly beaten
Camera
177 ml buttermilk
lowfat
Camera
3E+1 ml canola oil
Camera
15 ml sugar
granulated (optional)
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 14532% 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?
 
More health news

Email this recipe