Chunky Pear muffins with Gingersnap crumble
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 168.8
- Total Fat: 4.2 g
- Cholesterol: 2.4 mg
- Sodium: 123.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
View full nutritional breakdown of Chunky Pear muffins with Gingersnap crumble calories by ingredient
Introduction
muffins without crumble is 134 cal,3 fat, 22 carbs, 2.5 fiber, 3 Protein muffins without crumble is 134 cal,3 fat, 22 carbs, 2.5 fiber, 3 ProteinNumber of Servings: 24
Ingredients
-
Muffins
King Arthur 100% Unbleached White Whole Wheat Flour, 3 cup
Baking Powder, .25 tsp
Baking Soda, 1 tsp
Salt, 1 tsp
Cinnamon, ground, 1 tbsp
Applesauce, unsweetened, .5 cup
*Extra Light Olive Oil, 4 tbsp
Egg white, 4 serving
*Splenda Sugar Blend for Baking, 1 cup
3 cups...Pears, fresh, about 4 pear chopped
Vanilla Extract, 1 tbsp
nutmeg optional
Crumble
.5 cup flour
1/8 cup sugar
1/8 cup brown sugar
1/8t ginger ground
.25t salt
.5 stick butter
15 gingersnaps
Directions
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl combine the oil applesauce, eggs, sugar, chopped pears, and vanilla. Blend well.
Add to well of dry ingredients. Stir until just moistened.
Crumble....
Melt butter allow to cool a bit
meanwhile mix flour, sugar , brown sugar, ginger,salt crushed gingersnaps
Mix in butter
Spoon batter into lined muffin pan
Place about a tablespoon of crumble on each muffin
Bake in a preheated 325 degree oven for 20 minutes. Cool on wire rack
Number of Servings: 24
Recipe submitted by SparkPeople user ROCKNBUTTERFLY.
In a separate bowl combine the oil applesauce, eggs, sugar, chopped pears, and vanilla. Blend well.
Add to well of dry ingredients. Stir until just moistened.
Crumble....
Melt butter allow to cool a bit
meanwhile mix flour, sugar , brown sugar, ginger,salt crushed gingersnaps
Mix in butter
Spoon batter into lined muffin pan
Place about a tablespoon of crumble on each muffin
Bake in a preheated 325 degree oven for 20 minutes. Cool on wire rack
Number of Servings: 24
Recipe submitted by SparkPeople user ROCKNBUTTERFLY.