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Nutrition Facts

Serving Size 1 muffin
Calories 200
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 150 mg
Total Carbohydrate 32 g
Dietary Fiber 3 g
Sugars 8 g
Proteins 5 g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 8% DV
Iron 10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 30 minutes

Cups of Fruits and Vegetables Per Person:  0.9

Ingredients and Preparation

Ingredients Measures
Quick-cooking oats 1 cup, divided
All-purpose flour 2½ cups
Baking powder 1 tablespoon
Baking soda 1 teaspoon
Cinnamon ¼ teaspoon
Nutmeg ¼ teaspoon
Allspice ¼ teaspoon
Chopped ripe pear 4 cups
Low-fat buttermilk ¾ cup
Light ricotta cheese 1/3 cup
Vegetable oil ¼ cup
Vanilla extract 1 tablespoon
Large egg white
Egg substitute ¼ cup

Directions

  1. Preheat oven to 400ºF.
  2. Combine ½ cup oats, flour, and next 5 ingredients in a large bowl. Stir in pear, and make a well in center of mixture.
  3. Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk.
  4. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle ½ cup oats evenly over batter.
  5. Bake for 18-20 minutes or until done.
  6. Remove from pans immediately, and cool on a wire rack.
  • Diabetic Exchange

    Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0

    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.