Ginger Pear Muffins with Flax

by HulkApps.com Collaborator

You don’t have to be allergic to eggs or vegan to try this simple swap. Flaxseeds create a viscous liquid that mimics an egg, so if you’re out of eggs, mix together 1 tablespoon of ground flaxseeds and 3 tablespoons of water; let the mixture rest while you gather your recipe ingredients.

Ingredients

  • 1 tablespoon of BioNatures ground flaxseeds mixed with 3 tablespoons of water; let mixture rest while you gather your recipe ingredients
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups chopped peeled fresh pears
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 teaspoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, beat brown sugar, oil, and flaxseed mixture until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt, and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full.
  • For the topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
  • Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 174 calories, 5g fat (1g saturated fat), 13mg cholesterol, 162mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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