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Print this Recipe    Pear Muffins

Sugar-Free Pear Spice Muffins

16-ounce can pears, drained and diced
3/4 cup apple juice concentrate
1 1/2 teaspoons vanilla
3/4 cup flour
2 teaspoons baking soda
3/8 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup wheat bran
2 1/2 tablespoons canola oil or safflower oil
2 egg whites or 1/3 cup egg substitute
1/3 cup currants plumped (or raisins, if currants unavailable)

Combine apple juice concentrate and vanilla. Soak chopped pears in
this mixture while preparing the remaining ingredients.

Preheat oven to 350 degrees. Meanwhile, mix together dry ingredients:
flour, soda, salt, cinnamon, nutmeg, and bran.

Add oil, lightly beaten egg whites, and plumped currants to the
pear mixture, and gently stir. Pour this over the dry ingredients,
and mix with a fork, just until moistened.

Fill muffin cups 3/4 full, and bake at 350 degrees for 13 to 18
minutes. They're done when they spring back to the touch or when
a toothpick inserted comes out clean. Let cool 10-15 minutes. Makes
12 muffins.


Variation

Sugar-Free Branapple Muffins

Substitute 2 cups peeled, diced apples (2 medium) for the diced
pears. Soak chopped apples in the apple juice concentrate and
vanilla mixture for 15 minutes to overnight.

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