Contributed by (Recipe adapted from “Low Fat Cooking” at http://lowfatcooking.about.com/)

Ingredients

1 C Whole wheat flour
1 C Unbleached all-purpose flour
3 Tbs Sugar
1 Tbs Baking powder
½ tsp Salt
½ tsp ground Nutmeg
½ tsp ground Cinnamon
¼ C liquid Egg substitute or 2 egg whites
1 C nonfat Milk or Soy Milk
¼ C unsweetened Applesauce
1 tsp Vanilla extract
¼ C finely diced fresh Pear
1 tsp finely grated fresh Ginger (or 1 Tablespoon chopped candied ginger)

Topping:

1 Tbs Sugar
½ tsp Ground cinnamon

Instructions

Preheat oven to 375°F. Spray a standard muffin pan lightly with nonstick spray.

In a medium bowl, combine whole wheat flour, all purpose flour, sugar, baking powder, salt, nutmeg, and cinnamon. Stir to blend well. In a small bowl, combine egg or substitute, milk, applesauce, and vanilla. Whisk until smooth. Add to dry ingredients. Stir with a fork just until batter is blended. Do not overmix. Gently stir in the pears and ginger. Spoon batter into prepared muffin cups. To make topping, stir together sugar and cinnamon. Sprinkle 1/4 teaspoon of the mixture over each muffin. Bake until the muffins spring back when touched slightly and the tops are golden, about 15 minutes. Cool in the pan 5 minutes, then remove and serve warm.

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