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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.9
  • Total Fat: 5.2 g
  • Cholesterol: 36.9 mg
  • Sodium: 154.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Pear Bran Muffins calories by ingredient
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Pear Bran Muffins

Submitted by: CELESTIALGIRL

Introduction

This recipe is a Southbeach Diet recipe. The pear adds a nice moistness. You could also substitute apples.

Substitutions:
I always use whole wheat flour, not whole wheat pastry flour as I never have that on hand. You could also subtract two tablespoons of whole wheat flour and add two tablespoons of cornstarch as a substitution.

Buttermilk: I pour 1 TBSP of vinegar in the bottom of my measuring cup and then add the milk. This sours the milk if you don't have buttermilk on hand. The vinegar activates the baking soda.

Sugar: I've also used regular sugar in this recipe which would increase the calorie count but is good for people who don't like artificial sweetners.
This recipe is a Southbeach Diet recipe. The pear adds a nice moistness. You could also substitute apples.

Substitutions:
I always use whole wheat flour, not whole wheat pastry flour as I never have that on hand. You could also subtract two tablespoons of whole wheat flour and add two tablespoons of cornstarch as a substitution.

Buttermilk: I pour 1 TBSP of vinegar in the bottom of my measuring cup and then add the milk. This sours the milk if you don't have buttermilk on hand. The vinegar activates the baking soda.

Sugar: I've also used regular sugar in this recipe which would increase the calorie count but is good for people who don't like artificial sweetners.

Number of Servings: 12

Ingredients

    1 1/2 cups whole-grain pastry flour (or regular whole wheat flour)
    1 cup wheat bran
    2 tablespoons granular sugar substitute
    1 1/4 teaspoons ground cinnamon
    1 1/4 teaspoons baking soda
    1/4 teapsoon salt
    1 1/4 cups 1 percent or fat-free buttermilk
    2 large eggs, lightly beaten
    3 tablespoons canola oil
    1 Bosc pear, cored and cut into 1/4" dice
    1 1/2 teapsoons vanilla extract

Directions

Directions:

Heat oven to 350 F. Line a muffin tin with paper liners or lightly coat with cooking spray (silicone muffin tins work great, but your muffin won't brown quite as much).

Combine flour, bran, sugar substitute, cinnamon, baking soada, 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 muffin cups. Bake for 20 minutes. Cool and serve.

I've also added a bit of nutmeg (1/4 tsp), allspice (1/2 tsp), cloves (1/4 tsp). Add or subtract whatever spices you like. I often increase the cinnamon to 2 tsp but I quite like cinnamon. :-) It's also really good to add an additional 1 tsp of rum extract. Yum!

Number of Servings: 12

Recipe submitted by SparkPeople user CELESTIALGIRL.






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