1 1\/2 C. whole-grain pastry flour
\n1 C. wheat bran
\n2 T. granular sugar substitute
\n1 1\/4 tsp. ground cinnamon
\n1 1\/4 tsp. baking soda
\n1\/4 tsp. salt
\n1 1\/4 C. 1 percent or fat-free buttermilk
\n2 large eggs, lightly beaten
\n3 T. canola oil
\n1 Bosc pear, cored and diced into 1\/4-inch cubes
\n1 1\/2 tsp. vanilla extract<\/p>\n
Heat oven to 350\u00b0F. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.<\/p>\n
Calories: 130
\nFat: 5g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. whole-grain pastry flour 1 C. wheat bran 2 T. granular sugar substitute 1 1\/4 tsp. ground cinnamon 1 1\/4 tsp. baking soda 1\/4 tsp. salt 1 1\/4 C. 1 percent or fat-free buttermilk 2 large eggs, lightly beaten 3 T. canola oil 1 Bosc pear, cored and diced into 1\/4-inch cubes 1 1\/2 tsp. vanilla extract Heat oven to 350\u00b0F. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine flour, bran, sugar…<\/p>\n