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Ingredients

non-stick cooking spray 1 cup all-purpose flour 1 cup quick-cooking rolled oats 3 tablespoons packed brown sugar 1 ½ teaspoons baking powder ¾ teaspoon ground ginger, divided ¼ teaspoon salt ⅔ cup fat-free milk ⅓ cup cooking oil 1 egg, beaten ¾ cup chopped pear ¼ cup chopped walnuts 1 tablespoon oat bran

Nutrition Info

165.5 calories carbohydrate: 19.1 g cholesterol: 15.8 mg fat: 8.7 g fiber: 1.5 g protein: 3.5 g saturatedFat: 1.3 g servingSize: - sodium: 125.1 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl, form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened, fold in pear and walnuts. Fill prepared muffin cups with batter.
Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl, sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

1 dozen muffins

Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.