Ginger Pear Muffins - 16g Carbs, 2g Fiber

Pieces of juicy pear inside and a crispy oat bran mixture on

top boost these tender muffins to delicious heights.

CARB GRAMS PER SERVING: 19

Nonstick cooking spray

1 cup all-purpose flour

1 cup quick-cooking rolled oats

3 Tbsp packed brown sugar OR brown sugar substitute equivalent to

3 Tbsp brown sugar*

1-1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp salt

2/3 cup fat-free milk

1/3 cup cooking oil

1/4 cup refrigerated or frozen egg product, thawed OR 1 egg, beaten

3/4 cup chopped, cored pear

1/4 cup chopped walnuts (optional)

1 Tbsp oat bran

1/4 tsp ground ginger

1. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin

cups with nonstick cooking spray. Set aside.

2. In a large bowl, combine flour, rolled oats, brown sugar, baking

powder, the 1/2 teaspoon ginger, and the salt. Make a well in the

center. In a small bowl, combine milk, oil, and egg; add all at once

to flour mixture. Stir just until moistened. Fold in pear and, if

desired, walnuts.

3. Divide batter evenly among prepared muffin cups. Combine oat bran

and the 1/4 teaspoon ginger; sprinkle over muffins. Bake for 18 to

20 minutes or until tops are brown. Cool in muffin cups on wire rack

for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

*Test Kitchen Tip:

If using a brown sugar substitute, we recommend

Sweet 'n Low Brown or Sugar Twin Granulated Brown.

Use 1-1/2 teaspoons Sweet 'n Low Brown or 3 tablespoons

Sugar Twin Granulated Brown in place of the packed brown sugar.

Makes 12 Muffins

Nutrition Per Serving with brown sugar:

149 Calories, 7g Total Fat, 1g Saturated Fat, 0mg Cholesterol,

96mg Sodium, 19g Carbs, 2g Fiber, 3g Protein

Nutrition Facts per muffin with brown sugar substitute:

136 Calories, 7g Total Fat, 1g Sat. Fat, 0mg Cholesterol, 95mg Sodium,

16g Carbs, 2g Fiber, 3g Protein

Exchanges: 1 starch, 1 1/2 fat

Carb choices: 1

From: www.diabeticlivingonline.com

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