Pear Cinnamon Streusel Muffins

Both the pears and the applesauce keep these muffins moist without using any excess fat. You can try flavored applesauce as long as there’s no added sugar.

1. Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

2. To make the streusel topping, combine the brown sugar, oats, flour, cinnamon, oil and water in a bowl. Mix together with a fork and set aside.

3. To make the muffins, combine the oil, sugar, egg, applesauce and sour cream in a large bowl and beat with a whisk or electric mixer until well combined.

4. In another bowl, stir together both flours, baking powder, baking soda, cinnamon and salt. Using a wooden spoon, stir the dry mixture into the applesauce mixture until the dry ingre¬dients are just moistened. Do not overmix. Add the pears and fold in.

5. Divide the batter among the prepared muffin cups and sprinkle the streusel topping evenly over the tops. Bake for about 18 to 20 minutes, or until a tester inserted into the middle of a muffin comes out clean.

3 Tbsp packed brown sugar
3 Tbsp large rolled oats
2 Tbsp all-purpose flour
pinch of cinnamon
1 1/2 tsp vegetable oil
1 1/2 tsp water

1/4 cup vegetable oil
1 cup granulated sugar
1 large egg
1/3 cup unsweetened applesauce
3 Tbsp low-fat sour cream
1 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
pinch of salt
3/4 cup peeled and finely diced ripe pears

Nutritional Analysis per Serving (1 muffin)

Calories 199
Protein 3 g
Fat 6.5 g
Saturated Fat 0.7 g
Carbohydrates 34 g
Cholesterol 19 mg
Sodium 132 mg
Fiber 1.3 g

Prep Time: 15 minutes
Bake Time: 20 minutes

Make Ahead: Can be baked a day in advance, or baked and kept frozen for up to 2 weeks.

Serves 12

Nutrition Watch: Pears are a good source of vitamin C and copper. Both of these nutrients can be thought of as antioxidants that help protect cells in the body from oxygen-related damage due to free radicals. The fiber in pears helps prevent constipation and ensure regularity.