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ingredients:

1 16-ounce can pears, drained and diced

3/4 cup apple juice concentrate

1 1/2 Tablespoons vanilla

3/4 cup unbleached white flour

2 teaspoons baking soda

3/8 teaspoon lite (or regular) salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup wheat bran

2 1/2 Tablespoons canola oil or safflower oil

2 egg whites or 1/3 cup egg substitute

1/3 cup currants plumped (or raisins, if currants unavailable)

instructions:

Combine apple juice concentrate and vanilla. Soak chopped pears in this mixture while preparing the remaining ingredients.

Preheat oven to 350 degrees. Meanwhile, mix together dry ingredients: flour, soda, salt, cinnamon, nutmeg, and bran.

Add oil, lightly beaten egg whites, and plumped currants to the pear mixture, and gently stir. Pour this over the dry ingredients, and mix with a fork, just until moistened.

Fill muffin cups 3/4 full, and bake at 350 degrees for 13 to 18 minutes. They're done when they spring back to the touch or when a toothpick inserted comes out clean. Let cool 10-15 minutes. Makes 12 muffins.

 
© 1995 by Jeanine DuBois

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