Total Time
35mins
Prep 15 mins
Cook 20 mins

While browsing my cookbooks, I found this recipe from the Culinary Institute of America. Have not tried this yet but wanted to keep it here so that I don't forget it. Looks just yummy. (4 points)

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
  2. Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
  3. Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
  4. Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
  5. Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
  6. Serve warm or let the muffins finish cooling on a rack.
Most Helpful

4 5

Great flavour and wonderful light texture. Perhaps a little dry - next time I might use more pears. Omitted the pecans and mixed a couple of tablespoons of brown sugar into the oatmeal for the topping,

5 5

I love these muffins Toni. And, of course the best part for me is that they're LF/LC. I used low-fat buttermilk and Splenda brown sugar. (I decided to use the Splenda after reading other reviews stating they weren't sweet enough. I knew the Splenda brown sugar would deliver). Other than those two deviances, followed the recipe as written. They baked up perfectly for me in 20 minutes. A nice golden brown w/a crunchy topping. Mmmm-Mmmm! Made for ZaarStars~

4 5

These were very good. Not too sweet. The pear kept them moist. I might cut oatmeal back to just one cup next time, though.