Blueberry-Pear-Ginger-Oatmeal Muffins

Name: Blueberry-Pear-Ginger-Oatmeal Muffins
Yield: Makes 12 muffins
Ingredients: 1 1/4 cups (6¼ ounces), all-purpose flour; 1 1/4 cups (3¾ ounces), old-fashioned oats; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 teaspoon, ground cinnamon; 1/2 teaspoon, ground ginger; 1/2 teaspoon, salt; 3/4 cup, whole milk; 3/4 cup packed (5¼ ounces), light brown sugar; 1 large, egg, plus 2 egg whites; 3 tablespoons, vegetable oil; 1/3 cup, raisins, preferably golden; 1 , firm pear, peeled, cored, and chopped fine; 1 1/4 cups, fresh blueberries; 2 tablespoons packed, light brown sugar; 1/8 teaspoon, ground cinnamon; 1/4 cup, sliced almonds

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Appears in Cook's Country February/March 2008

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

Contest Recipes

Cinnamon-sugar and sliced almonds dress up this healthy blueberry-oat muffin. Frozen blueberries can be substituted for fresh.

SERVESMakes 12 muffins

TIME1¼ hours

WHY THIS RECIPE WORKS

This Blueberry-Pear-Ginger-Oatmeal Muffins recipe earns high marks for its creative (not to mention virtually fat-free) combination of oats and fruit. To keep the muffins light, the quick bread mixing method worked best. This required combi...

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