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 |