Jumbo Maple Pear Oatmeal Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My take on Recipe 152594. I didn't have fresh pears (as the original called for) soI used canned. It makes a tender, moist muffin with a sweet crunchy topping. Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 1/2 cups oats |
2/3 cup pears with juice |
2/3 cup soymilk |
1 teaspoon lemon juice |
1/2 cup splenda granular |
1/3 cup sugar-free maple syrup |
1 tablespoon oil |
1/4 cup egg white |
1 tablespoon splenda sugar substitute |
1/2 tablespoon coconut |
1 teaspoon butter |
Directions:
1. Heat oven to 400 and spray jumbo muffin tins with cooking spray.
2. Combine flour through salt in large bowl.
3. Combine remaining ingredients (less 2 tbsp oats for topping) in another bowl and let sit for 5 minutes.
4. Mix wet and dry ingredients until just mixed.
5. Spoon batter into tins.
6. Mix reserved oats, Splenda, coconut and butter and sprinkle on muffins.
7. Bake 20-25 minutes until toothpick comes out clean. Cool in page for 5 minutes and then remove from pan.
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