BUCKWHEAT-PEAR MUFFINS1 2/3 cups buckwheat flour
1/2 cup uncooked oats, pan-toasted
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup margarine
1 pound canned unsweetened pears, undrained
1/2 cup skim milk
1 egg, beaten
vegetable cooking spray
Combine first 6 ingredients, stirring well. Cut in margarine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture.
Drain pears, reserving juice. Place pears in container of an electric blender or food processor; top with cover, and process until smooth.
Combine pureed pears, 1/2 cup reserved juice, milk and egg. Add to dry ingredients; stir just until moistened. Spoon batter into muffin pans that have been coated with cooking spray, filling three-fourths full.
Bake at 400 degrees F for 20-25 minutes or until muffins are lightly browned.
Makes 1 dozen muffins
Source:
Cooking Light Cookbook, 1989