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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.4
  • Total Fat: 3.0 g
  • Cholesterol: 31.0 mg
  • Sodium: 219.5 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.6 g

View full nutritional breakdown of Pear & Ginger Muffins (NZ Healthy Food Guide) calories by ingredient
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Pear & Ginger Muffins (NZ Healthy Food Guide)

Submitted by: JUSTBLADE

Introduction

A simple sweet treat. Quick and pretty easy to make.

This recipe and nutritional calculation uses caster sugar. It is possible to make it even lower calorie by using sugar substitute. The calculations are also based on very low fat spread (Flora Ultra Light), so some variation will also depend on the spread used.

The muffins will store for up to two days in an airtight container. They freeze incredibly well and thaw nicely over a morning to be ready for a lunch or afternoon snack.
A simple sweet treat. Quick and pretty easy to make.

This recipe and nutritional calculation uses caster sugar. It is possible to make it even lower calorie by using sugar substitute. The calculations are also based on very low fat spread (Flora Ultra Light), so some variation will also depend on the spread used.

The muffins will store for up to two days in an airtight container. They freeze incredibly well and thaw nicely over a morning to be ready for a lunch or afternoon snack.

Number of Servings: 12

Ingredients

    100g reduced-fat spread
    100g caster sugar
    2 eggs, beaten
    1 cup self raising flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    2 teaspoons ground ginger
    1/3 cup skim milk
    400g can pears in light syrup, no added sugar - drained and chopped to approx 2.5cm/1inch cubes

Directions

1. Preheat oven to 180C and line a muffin trays with 12 paper cases.

2. Place drained and chopped pears on paper towel and press firmly to remove excess liquid.

3. In a bowl, beat spread and sugar until light and fluffy. Gradually add eggs, continuing to beat well. In a separate bowl, sift together dry ingredients. Fold dry ingredients into egg mixture, gradually also adding milk.

4. Carefully fold diced pear into muffin mixture. Spoon into paper cases to two-thirds full. Bake in oven for 15-20 minutes until golden on top.

5. Cool on wire rack. Sprinkle with a little icing sugar if desired. Place plain muffins in plastic bag to freeze.

Serving Size: makes 12 small muffins (serving size = 1 muffin)

Number of Servings: 12

Recipe submitted by SparkPeople user JUSTBLADE.





TAGS:  Snacks | Snack | Snacks Snack |

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