Pear Bran Muffins

Yummy breakfast muffins filled with whole grain.

Ingredients

• 1 1/2 cups whole grain wheat flour
• 1 cup wheat bran
• 1 oz sucralose/splenda for baking (2 tbsp)
• 1 1/4 tsps cinnamon
• 1 1/4 tsps baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk, lowfat
• 2 large eggs, lightly beaten
• 3 tbsps canola oil
• 1 medium bosc pear, cored and cut into 1/4 in slices
• 1 1/2 tsps vanilla extract

Directions

1. Heat oven to 350° F (180° C). Line a muffin tin with paper liners or lightly coat with cooking spray.
2. Combine flour, bran, splenda, cinnamon, baking soda, and salt in a large mixing bowl.
3. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
4. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
5. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool completely before serving.
6. Note: I prefer eating/serving these muffins with a small amount of butter or trans-fat free magarine.