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Cooked by: Chef / Last Modified: 8/16/2008 / Number of Servings: 12 |
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Directions: In large bowl, combine whole wheat and all purpose flours, rolled oats, sugar, baking powder and soda, ginger salt and raisins. In separate bowl, beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry ingredients stirring until just moistened. Spoon into non-stick or paper lined muffin tins. Filling to top. Sprinkle with some extra rolled oats for garnish, if desired. Bake in 375 oven 20 to 25 min. or until wooden pick inserted into centre of each muffin comes out clean.
Variation: Banana Spice Muffins: Omit shredded pear and substitute 1 1/2 cups mashed, peeled, ripe banana.
Per serving: 196 Calories; 3g Fat (15% calories from fat); 6g Protein; 37g Carbohydrate; 15mg Cholesterol; 157mg Sodium
| Ingredients:
1 1/4 Cup(s) Whole wheat flour
3/4 Cup(s) All-purpose flour
1 Cup(s) Oats
1/3 Cup(s) Brown sugar
1 1/2 Teaspoon(s) Baking powder
3/4 Teaspoon(s) Baking soda
1 Teaspoon(s) Ground ginger
1 Pinch(s) Salt
1/2 Cup(s) Raisins
1 Egg
1 Can(s) Evaporated Skim Milk
1 1/2 Cup(s) Pear; shred before measure
1 1/2 Tablespoon(s) Vegetable oil
1 1/2 Teaspoon(s) Grated lemon rind |
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