Ginger Pear Muffins!

This Sunday’s baking project was Ginger Pear Muffins! I actually got this recipe out of Diabetic Living magazine. I like a lot of their recipes because they are low in fat and high in fiber. They also offer sugar and egg substitutions if you are diabetic or on a special diet. I decided to stay clear of pumpkin this weekend and went with pears instead. Fall is the perfect season for pears and you can get them in all kinds! For this recipe I simply used a Bartlett pear but you can use any kind of pear you want.002

Ginger Pear Muffins

soy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3 Tbsp brown sugar (or 1 1/2 tsp Sweet’N Low Brown or 2 Tbsp Sugar Twin Granulated sugar substitute)
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 egg (or 1/4 cup refrigerated or frozen egg product, thawed)
  • 2/3 cup fat-free milk
  • 1/3 cup vegetable oil
  • 1 chopped, cored pear
  • 1/4 cup chopped walnuts (optional)
  • 1 Tbsp oat bran (I used wheat bran)
  • 1/4 tsp ground ginger

Preheat oven to 400 degrees. Line a muffin pan with foil papers or coat with non-stick cooking spray. In a large bowl combine flour, oats, brown sugar, baking powder, the 1/2 tsp ginger, and salt. In a small bowl, beat egg and stir in milk and oil. Add to the flour mixture and stir with a fork until moistened (the batter should be lumpy). Fold in the chopped pear and walnuts. Divide the batter among the muffin cups. Combine oat bran and 1/4 tsp ginger; sprinkle on top of muffins. Bake for 18-20 minutes until golden brown. Makes 12 muffins at 149 calories each.


Share your favorite pear recipes with Eat Chic!

Submit a Comment

Your email address will not be published. Required fields are marked *