Pear Spice Muffins
Tender Pear Spice Muffins spiced with cinnnamon and nutmeg. Add plumped currants or raisins for extra sweet, chewy goodness.
1 can (16-ounces) pears, drained and diced
3/4 cup apple juice concentrate
1-1/2 tablespoons vanilla
3/4 cup unbleached white flour
2 teaspoons baking soda
3/8 teaspoon salt
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup wheat bran
2-1/2 tablespoons olive oil
2 egg whites or 1/3-cup egg substitute
1/3 cup currants plumped (or raisins, if currants unavailable)
Preheat oven to 350-degrees.
Combine apple juice concentrate and vanilla. Soak chopped pears in this mixture while preparing the remaining ingredients.
Preheat oven to 350-degrees. Meanwhile, mix together dry ingredients: flour, soda, salt, cinnamon, nutmeg, and bran. Add oil, lightly beaten egg whites, and plumped currants to the pear mixture, and gently stir. Pour this over the dry ingredients, and mix with a fork, just until moistened.
Fill muffin cups 3/4 full, and bake at 350 degrees for 13 to 18 minutes.
Muffins are done when they spring back to the touch or a toothpick inserted comes out clean. Let cool 10 to 15 minutes.
If you cannot use sugar at all, you can subsitute honey, applesauce, or natural fruit.
Yield: 12 muffins