LOW FAT: Pear-Ginger Muffins And Blueberry Muffins

[Guest guest]

* Exported from MasterCook *

 

Pear-Ginger Muffins And Blueberry Muffins

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 110

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat flour

1 cup unbleached all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 cup liquid egg substitute or 2 egg whites

1 cup nonfat milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup frozen blueberries

1/4 cup finely diced dried pears

1 tablespoon finely chopped candied ginger

***TOPPING***

1 tablespoon sugar

1/2 teaspoon ground cinnamon

 

MAKES 12 MUFFINS

 

From one batter, get two different muffins. Stir blueberries into one

half, dried pears and candied ginger into the other half. Of course, you

can make them all one flavor if you prefer. Look for dried pears in

natural food stares.

 

Preheat oven to 375 degrees F. Spray a standard muffin pan lightly with

nonstick spray. In a medium bowl, combine whole wheat flour, all-purpose

flour, sugar, baking powder, salt, nutmeg, and cinnamon. Stir to blend well.

 

In a small bowl, combine egg substitute, milk, applesauce, and

vanilla. Whisk until smooth. Add to dry ingredients. Stir with a fork

just until batter is blended; do not overmix.

 

Put half the batter (about 1 1/4 cups) in a small bowl and gently stir in

the blueberries. Add the pears and ginger to the other half of the

batter. Spoon the batter into the prepared muffin cups, filling each cup

almost full.

 

To make topping, stir together sugar and cinnamon. Sprinkle 1/4 teaspoon

of the mixture over each muffin. Bake until the muffins spring back when

touched lightly and the tops are golden, about 15 minutes. Cool in the pan

5 minutes, then remove and serve warm.

 

TIP: Don't thaw frozen blueberries before you use them, or their color

will " bleed " throughout the batter.

 

Serving size: 1 muffin. Calories: 101, Fat: 0.3 g, Cholesterol: 0,4 mg

Carbohydrate: 21.5 g Protein: 3.7g Sodium: 114.1mg

 

- - - - - - - - - - - - - - - - - -