Pear Oatmeal Muffins
Yield: 18 muffins
Healthy muffins are a busy person's food of choice. Make them on the weekend, pop them in the freezer, then grab and go all week long. Try fiber-rich, delicious Packham pears in this low-fat recipe.
- 1 cup oats, divided Add to list
- 2 1/2 cups all-purpose flour Add to list
- 3/4 cup sugar Add to list
- 1 tablespoon baking powder Add to list
- 1 teaspoon baking soda Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon ground allspice Add to list
- 2 cups chopped ripe pear Add to list
- 3/4 cup low-fat buttermilk Add to list
- 1/3 cup light ricotta cheese Add to list
- 1/4 cup vegetable oil Add to list
- 1 tablespoon vanilla extract Add to list
- 1 large egg white Add to list
- 1 large egg Add to list
- 1/4 cup raisins Add to list
- Cooking spray Add to list
Preheat oven to 400° F. Combine 1/2 cup oats with the next seven listed ingredients (flour through allspice) in a large bowl. Stir in pear, and make a well in center of mixture. Combine buttermilk and next five ingredients (buttermilk through egg), and stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in the raisins.
Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter. Bake at 400°F for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
To enjoy warm muffins in the morning, put the filled muffin trays in the refrigerator the night before, then bake in the a.m.
Source: Sound Consumer, May 2003
Recipe adapted from "Cooking Light" magazine