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 | 1 |
| Egg substitute | ¼ cup |
Directions
- Preheat oven to 400ºF.
- Combine ½ cup oats, flour, and next 5 ingredients in a large bowl. Stir in pear, and make a well in center of mixture.
- Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk.
- 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.
- Bake for 18-20 minutes or until done.
- 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.