Pear Oatmeal Muffins

Serves: 6

Yield: 18 muffins

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.

Ingredients

Preparation

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.

Notes

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

More about: oatmeal, oats, pears

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