Pear Spice Muffins
1/3 cup canola or other neutral-tasting oil, plus more for the pan
1½ cups whole-wheat pastry flour
¾ cup date sugar or packed dark brown sugar (see note)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup low-fat buttermilk
1 medium firm, ripe pear, peeled, cored and cut into ¼-inch pieces
½ cup chopped pecans or walnuts, optional
Preheat the oven to 400 degrees. Lightly brush the wells of a 12-muffin pan with oil.
Whisk together the flour, date sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves in a medium bowl.
Whisk in the 1/3 cup of oil and the eggs in a mixing bowl until well blended, then whisk in the applesauce and vanilla extract. Stir in half the flour mixture, then half the buttermilk; once those are incorporated, add the remaining flour mixture and the remaining buttermilk, stirring until just incorporated. Gently stir in the pear and the nuts, if using.
Divide the batter evenly among the wells of the muffin pan. Bake (middle rack) for 18 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
Let cool (in the pan) on a wire rack for 15 minutes. Run a knife around the muffins to loosen them before serving or storing.
Note: If you substitute regular dark brown sugar for date sugar, increase the flour to 2 cups, reduce the applesauce to ½ cup and whisk in the brown sugar with the liquid ingredients.
NUTRITION | Per muffin (using date sugar): 180 calories, 3 g protein, 24 g carbohydrates, 8 g fat, 1 g saturated fat, 30 mg cholesterol, 150 mg sodium, 2 g dietary fiber, 10 g sugar
NUTRITION | Per muffin (using brown sugar, 2 cups flour, and 1/2 cup applesauce): 210 calories, 4 g protein, 31 g carbohydrates, 8 g fat, 1 g saturated fat, 30 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 15 g sugar