Pear Oatmeal Muffins

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  • 1 cup oats, divided
  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 cups chopped ripe pear
  • 3/4 cup low-fat buttermilk
  • 1/3 cup light ricotta cheese
  • 1/4 cup canola or safflower oil
  • 1 tablespoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1/4 cup raisins
  • Cooking spray


Preheat oven to 400° F. Grease 18 muffin cups with cooking spray.

Combine 1/2 cup oats with flour, sugar, baking powder, baking soda, salt and allspice in a large bowl. Stir in pears, and make a well in center of mixture.

Combine buttermilk, ricotta, oil, vanilla and eggs and stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in raisins.

Spoon batter into the prepared muffin cups and sprinkle 1/2 cup oats evenly over batter. Bake for 18 minutes or until done. Remove from the pans immediately, and cool on a wire rack.

Special notes:

To enjoy warm muffins in the morning, put the filled muffin trays in the refrigerator the night before, then bake in the a.m.

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