Pear Oat Muffins

Makes 12 Muffins


  • 2 cans (15 ounces each) Bartlett pear halves, drained
  • 1 egg beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange peel
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins

    Chop 2 pear halves; set aside. Puree remaining pear halves to equal 1 cup. Combine pear puree, egg, oil, vanilla, and orange peel; set aside. Combine flour, oats, brown sugar, baking powder, cinnamon and salt in a large bowl; mix well. Pour liquid ingredients into dry ingredients; mix just until moistened. Fold in chopped pears and raisins. Spoon into 16 paper-lined or greased muffin cups. Bake at 400°F for 20 minutes or until wooden pick inserted near center comes out clean.

    NUTRITION (Per Serving)
    Calories: 157
    Protein: 2g
    Carbohydrate: 29g
    Fiber: 2g
    Fat: 4g
    Cholesterol: 2mg
    Sodium: 44mg