Pear Bran Muffins
Yummy breakfast muffins filled with whole grain.
1 1/4 cups buttermilk, lowfat
2 large eggs, lightly beaten
1 1/4 tsps cinnamon
1/4 tsp salt
1 1/2 tsps vanilla extract
3 tbsps canola oil
1 <span class="measurestring" title="pear, medium (approx 2-1/2 per lb)">medium</span> bosc pear, cored and cut into 1/4 in slices
1 1/4 tsps baking soda
1 oz sucralose/splenda for baking (2 tbsp)
1 cup wheat bran
1 1/2 cups whole grain wheat flour
Heat oven to 350° F (180° C). Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, splenda, cinnamon, baking soda, and salt in a large mixing bowl.
Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
Divide batter evenly into muffin cups. Bake for 20 minutes. Cool completely before serving.
Note: I prefer eating/serving these muffins with a small amount of butter or trans-fat free magarine.
in 1 serving of Pear Bran Muffins.
, 55% carbs, 13% protein.
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