Whole Wheat Pear Raisin Muffins
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 103.7
- Total Fat: 1.3 g
- Cholesterol: 21.0 mg
- Sodium: 253.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
View full nutritional breakdown of Whole Wheat Pear Raisin Muffins calories by ingredient
Number of Servings: 9
Ingredients
-
1 cup hot water
1/2 cup seedless raisins
3/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 egg
1/4 cup skim milk
1 medium ripe pear
1 tsp vanilla extract
1 1/2 tsp chia seeds
Tips
I didn't add any sugar to this recipe because I find that the pear and raisins make it sweet enough for me. In the past I've added 1/8 cup of sugar and those were delicious. I've also substituted the skim milk for orange juice/peach juice (100%) in the past.
Directions
Preheat oven to 375 degrees Fahrenheit.
Combine the raisins and hot water in a small bowl. Set to the side and allow the raisins to soak.
Peel and core the pear, cut into pieces and place in a bowl to microwave for approximately 1 minute or until tender. Mash with a fork. Set to the side.
In a medium bowl combine all the dry ingredients and mix well. Add the mashed pear, whipped egg, skim milk, vanilla extract, chia seeds and mix well. Drain the water from the raisins, add to the mixture and fold the batter to combine.
Spoon into muffin greased muffin tin or baking cups. Bake for 12-15 minutes or until an inserted toothpick comes out clean
Serving Size: Makes 9 small muffins
Number of Servings: 9
Recipe submitted by SparkPeople user MUDDY_ART.
Combine the raisins and hot water in a small bowl. Set to the side and allow the raisins to soak.
Peel and core the pear, cut into pieces and place in a bowl to microwave for approximately 1 minute or until tender. Mash with a fork. Set to the side.
In a medium bowl combine all the dry ingredients and mix well. Add the mashed pear, whipped egg, skim milk, vanilla extract, chia seeds and mix well. Drain the water from the raisins, add to the mixture and fold the batter to combine.
Spoon into muffin greased muffin tin or baking cups. Bake for 12-15 minutes or until an inserted toothpick comes out clean
Serving Size: Makes 9 small muffins
Number of Servings: 9
Recipe submitted by SparkPeople user MUDDY_ART.