- Yields: 18 muffins
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member