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Thursday, April 19, 2012

Pear Ginger Spice Muffins

I love "breakfasty" foods and am happy eating them for any meal.  Whole grain waffles or pancakes are a frequent dinner for me, and muffins always make a great on-the-go lunch paired with a few hard-boiled eggs and fresh fruit or cut up veggies.

These were a delicious way to use the jar of Filsingers' pear sauce I got in the basket I won.  You can use apple sauce, if you can't get your hands on pear sauce, just make sure you use an unsweetened sauce.  

These are spicy, sweet, moist and delicious, but also low in fat and high in fibre.  Healthy and tasty is always the best combo!  Feel free to change around the spices based on your personal preferences.


Pear Ginger Spice Muffins

500ml jar pear sauce (about 2 cups)
4 egg whites
Granular sweetener equivalent to 1/2 cup sugar (Splenda, sucanat, coconut sugar, stevia, etc.)
1 tsp vanilla extract
4 small zucchini, finely grated (I threw them into the food processor)
Chunk of fresh ginger, peeled and finely minced or grated (I threw it into food processor with the zucchini), or sub 2 tsp dried, ground ginger
1/2 cup flax meal

3 cups whole wheat flour (or spelt flour)
1 tsp ground cinnamon
1/4 tsp ground cardamom (optional)
1/4 tsp ground nutmeg (or fresh grated)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Whisk together wet ingredients in a large bowl.  Mix in flax meal.  Whisk together dry ingredients in a smaller bowl and then add to wet.  Stir, just until mixed.  Scrape batter into greased muffin tins.  Bake at 375F for about 20-26 minutes (depending on how big you make them) until a toothpick comes out clean.  Makes about 16 muffins.

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