- 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.
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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