1 c all-purpose flour
1/2 c whole-wheat flour
3 tbsp rolled oats
3 tbsp brown sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1 c plain nonfat yogurt
1 egg
1 egg white
1 tsp almond extract
1 medium pear, peeled, cored, and diced
Directions:
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan
with cooking spray. In a large bowl, combine the flours, oats,
sugar cinnamon, cloves, nutmeg, baking powder, baking soda,
and salt. In a medium bowl, combine the yogurt, egg, and egg
white. Beat well. Add the extract and pear. Add the egg mixture
to the flour mixture and mix until just combined. Fill the
muffin cups two-thirds full with batter and bake for 15 minutes
until a tester comes out clean and the muffins are lightly
browned. Remove the muffins from the pan and let cool.
Makes 12 Servings.
Dietary Exchanges: 1.5 Starch
Nutrients Per Serving:
101 Calories
7 Calories From Fat
1 g Total Fat
0.2 g Saturated Fat
20 g Total Carbohydrate
6 g Sugar
2 g Dietary Fiber
18 mg Cholesterol
90 mg Sodium
