Pears are plentiful in the fall. If you happen to have a few bruised pears at the bottom of your fruit bowl, this is a great way to rescue them! If you don’t have hazelnuts, almonds work just as well. I store all my nuts in the freezer to keep them from becoming rancid.
Makes 12 muffins
- 1/2 cup granulated sugar
- 1/4 cup butter, room temperature
- 1/2 cup fat-free, skim milk
- 2 egg whites
- 1 teaspoon almond extract
- 1 very ripe small Bartlett or Anjou pears, peeled, chopped
- 2 cups "white" whole wheat or whole wheat pastry flour
- 1/4 cup hazelnuts, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- Preheat oven to 400° F. Line a 12-cup muffin pan with paper muffin liners.
- In a large bowl, stir together sugar and margarine. Mix in milk, egg whites, almond extract and pear. In a large zipper lock bag, mix flour, hazel nuts, baking powder, soda, and salt. Shake until well mixed. Stir the flour mixture into the bowl until just combined. Do not overmix.
- Spoon batter into prepared muffin cups. Bake 20 to 22 minutes, or until a toothpick comes out clean when inserted in center of one of the muffins.
- Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. Cool completely before storing in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 muffin):
135 calories. 3 g protein, 19 g carbohydrates, 5 g fat (2 g saturated), 7 mg cholesterol, 2 g fiber, 100 mg sodium.
Weight Watchers® Points Plus: 3