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<blockquote data-quote="moreluck" data-source="post: 52128">Low Fat Pear Muffins&nbsp; &nbsp; 1 1/2&nbsp; cups all-purpose flour&nbsp;&nbsp; 1/2&nbsp; cup whole-wheat flour&nbsp;&nbsp; 1/2&nbsp; cup sugar&nbsp;&nbsp; 1&nbsp; tablespoon baking powder&nbsp;&nbsp; 1/2&nbsp; teaspoon salt&nbsp;&nbsp; 1/2&nbsp; teaspoon cinnamon&nbsp;&nbsp; 1/2&nbsp; teaspoon ginger&nbsp;&nbsp; 1/4&nbsp; teaspoon nutmeg&nbsp;&nbsp; 3/4&nbsp; cup nonfat milk or soy milk&nbsp;&nbsp; 1&nbsp; large egg, lightly beaten or 1/4 cup Egg Beaters egg substitute&nbsp;&nbsp; 2&nbsp; tablespoons canola oil&nbsp;&nbsp; 1&nbsp; large ripe pear, peeled, cored and chopped&nbsp;&nbsp; &nbsp;Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.&nbsp; Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.&nbsp; Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.&nbsp; Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.</blockquote>

[QUOTE="moreluck, post: 52128"] Low Fat Pear Muffins 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 3/4 cup nonfat milk or soy milk 1 large egg, lightly beaten or 1/4 cup Egg Beaters egg substitute 2 tablespoons canola oil 1 large ripe pear, peeled, cored and chopped Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil. Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes. [/QUOTE]

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