INGREDIENTS

2 cans (15 ounces each) Bartlett pear halves, drained

1 egg beaten

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon freshly grated orange peel

1 cup all-purpose flour

1 cup old-fashioned rolled oats

3/4 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup raisins

METHOD

Chop 2 pear halves; set aside. Puree remaining pear halves to equal 1 cup. Combine pear puree, egg, oil, vanilla, and orange peel; set aside. Combine flour, oats, brown sugar, baking powder, cinnamon and salt in a large bowl; mix well. Pour liquid ingredients into dry ingredients; mix just until moistened. Fold in chopped pears and raisins. Spoon into 16 paper-lined or greased muffin cups. Bake at 400?F for 20 minutes or until wooden pick inserted near center comes out clean.

NUTRITIONAL INFORMATION

(PER SERVING, 1 MUFFIN)

Calories 157 |
Protein 2g |
Carbohydrate 29g |
Fiber 2g |
Fat 4g |
Cholesterol 2mg |
Sodium 44mg