Cranberry Pear Muffins


Prep time 30 minutes
Cook Time 20 minutes
Mini muffins help cut down portion sizes

Cooking spray
1 cup All Purpose Flour
1/2 whole wheat flour
1/2 cup granulated sugar
1 teas ground cinnamon
1/4 teas baking powder
1/2 teas baking soda
1 1/2 cup peeled and shredded pear
1/2 cup chopped fresh or frozen cranberries
1/4 teas lemon zest
1 large egg, lightly beaten
1/4 cup canola oil
1 teas granulated sugar for topping

Preheat oven to 375 degrees. Coat 12 muffin tin cups (2 1/2 inch) with cooking spray. Combine flours, sugar, cinnamon, baking powder and baking soda in a large bowl. In another bowl, comine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened. Fill muffin cups 3/4 full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool and serve.

Serving: 150 calories, 5g fat, 20mg cholesterol, 25g carbohydrates, 2g fiber, 2g protein

Courtesy of Giant Food.

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