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.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup non-fat milk
• 1 large egg, lightly beaten
• 2 tbsp canola oil
• 1 large, ripe pear, peeled, cored and chopped

PREPARATION:

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.

Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

Makes approx 12 muffins.

Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g

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