Low Fat Pear Muffins

According to about.com, these pear muffins are a delightful Fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too. I can't wait to try them on a crisp Autumn morning.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 3⁄4 cup nonfat milk or 3⁄4 cup soymilk
• 1  large eggs, lightly beaten or 1⁄4 cup Egg Beaters egg substitute
• 2  tablespoons canola oil
• 1  large  ripe pear, peeled, cored and chopped

Directions

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
2. Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
3. Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
4. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.