Pear Cran-Bran Muffins

Makes 12 Muffins


  • 2 cups canned Bartlett pear chunks in light syrup
  • 4-1/2 cups bran muffin mix
  • 1 cup dried cranberries
  • 1 cup reserved pear juice
  • 3 egg whites, lightly beaten
  • 1 egg, lightly beaten

    Drain pear chunks, reserving 8 ounces of juice. In a mixing bowl, stir together muffin mix and cranberries. Add reserved pear juice, egg whites, egg and pear chunks. Mix lightly; lumps may remain, but do not overmix. Spoon batter into 24 regular-size greased or paper-lined muffin cups. Bake at 350°F. for 25 to 30 minutes.

    NUTRITION (Per Serving, 1 Muffin)
    Calories: 117
    Protein: 5g
    Carbohydrate: 22g
    Fiber: 5g
    Fat: 2g
    Cholesterol: 9mg
    Sodium: 102mg