In large bowl, combine whole wheat and all purpose flours, rolled oats, sugar, baking powder and soda, ginger salt and raisins. In separate bowl, beat egg. Stir in e. milk, pear, oil and lemon rind. Pour over dry ingredients stirring until just moistened. Spoon into non-stick or paper lined muffin tins. Filling to top. Sprinkle with some extra rolled oats for garnish, if desired. Bake in 375 oven 20 to 25 min. or until wooden pick inserted into centre of each muffin comes out clean. Variation: Banana Spice Muffins: Omit shredded pear and substitute 1 1/2 cups mashed, peeled, ripe banana. Per serving: 196 Calories; 3g Fat (15% calories from fat); 6g Protein; 37g Carbohydrate; 15mg Cholesterol; 157mg Sodium Recipe by: Posted by Lilia Prescod, Eat-L Posted to Digest eat-lf.v097.n299 by #ebburtis
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 24 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 15.5mg||5 %|
|Sodium 86.4mg||3 %|
|Potassium 114.4mg||3 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 24.4g|
|Protein 5.1g||7 %|
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Calories per serving: 151
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