Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups whole-grain pastry flour
- 1 cup wheat bran
- 2 tbsp granular sugar substitute
- 1¼ tsp ground cinnamon
- 1¼ tsp baking soda
- ¼ tsp salt
- 1¼ cups 1 percent or fat-free buttermilk
- 2 large eggs, lightly beaten
- 3 tbsp canola oil
- 1 Bosc pear, cored and diced into ¼-inch cubes
- 1½ tsp vanilla extract
Directions
Heat oven to 350°F.
Line a muffin tin with paper liners or lightly coat with cooking spray.
Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl.
Combine buttermilk,eggs, oil, pear, and vanilla in another mixing bowl.
Make a well in the center of the dry ingredients.
Add wet ingredients to dry ingredients and mix just to combine; do not overmix.
Divide batter evenly into muffin cups.
Bake for 20 minutes.
Cool and serve.