Spiced Pear Muffins with Cinnamon and Ginger

These delicately spiced muffins are suitable for diabetic diets.  

Ingredient

– Nonstick cooking spray – 1 cup all-purpose flour – ½ cup whole wheat flour – 1 ½ teaspoons baking powder – 1 teaspoon ground cinnamon – ½ teaspoon baking soda

– ½ teaspoon ground ginger – ¼ teaspoon salt – ¼ teaspoon ground nutmeg – 1 egg, lightly beaten – 1 cup buttermilk – ⅔ cup packed brown sugar (see Tips) – ⅓ cup canola oil – 2 teaspoons vanilla – 2 medium pear – 2 teaspoons lemon juice – 1 teaspoon powdered sugar

Direction

Preheat oven to 400o F. Spray eighteen 2 1/2-inch muffin cups with cooking spray. In a medium bowl, whisk together the next eight ingredients (through nutmeg). Make a well in the center.  

In a small bowl, whisk together the next five ingredients up to vanilla. Stir into flour mixture just until moistened.  

Bake at 375° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes before transferring from pan to a wire rack to cool completely.  

Remove the pears, and slice eighteen thinly, sprinkling with lemon juice. Then, chop every last pear, adding to the batter. Pour the batter into prepped muffin tins. Place some slices of pears on top.

Switch positions of pans halfway through baking. Bake on separate oven racks 18-20 minutes or until a toothpick inserted in center comes out clean. Remove from cups immediately. Cool on wire racks. Sprinkle with powdered sugar.  

Tip: Replacing sugar with Splenda Brown Sugar Blend Guidance Use package instructions to obtain 2/3 cup equivalence Nutritional information per serving for replacement is not determined, except: 114 calories, 15 gram carbohydrates and 6 grams of sugars

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