INGREDIENTS

2 cups canned Bartlett pear chunks in light syrup

4-1/2 cups bran muffin mix

1 cup dried cranberries

1 cup reserved pear juice

3 egg whites, lightly beaten

1 egg, lightly beaten

METHOD

Drain pear chunks, reserving 8 ounces of juice. In a mixing bowl, stir together muffin mix and cranberries. Add reserved pear juice, egg whites, egg and pear chunks. Mix lightly; lumps may remain, but do not overmix. Spoon batter into 24 regular-size greased or paper-lined muffin cups. Bake at 350?F. for 25 to 30 minutes.

NUTRITIONAL INFORMATION

(PER SERVING, 1 MUFFIN)

Calories 117 |
Protein 5g |
Carbohydrate 22g |
Fiber 5g |
Fat 2g |
Cholesterol 9mg |
Sodium 102mg