Thursday, February 25, 2010

low-fat pear oat muffins

subtitle: a health conscious muffin for an otherwise carb obsessed office

toto, we aren't in kansas anymore. shocking how the food expectations rapidly decline from soho, ny to secaucus, nj. okay, maybe not that surprising. anyways, i decided the polite thing to do would be introduce myself with muffins (duh). i wanted them to have oats (more breakfast like to me), be low-fat (because, well, muffins can be scary), and have pears (because they're delicious and would add flavor in case everything else went to crap). clearly, i had a lot of requirements, so it may not be surprising that i had a hard time finding a preexisting recipe. it was easier to just take a base muffin recipe (bittman!) and make the adjustments that i wanted.

i subbed some of the fat with unsweetened applesauce, added fruit, and swapped out half of the flour for instant oats. what resulted was a deliciously sweet, flavorful and moist muffin. the only downfall was that i didn't have turbinado sugar to sprinkle on the top...

low-fat pear oat muffins
adapted from mark bittman's muffin recipe in how to cook everything
  • 1 cup flour
  • 1 cup instant oats
  • 1/4-1/2 cup brown sugar
  • 1/2 tspn salt
  • 3 tspns baking powder
  • 1 tablespoon butter, melted
  • 2 tablespoons unsweetened apple sauce
  • 1 egg
  • 1 cup low fat milk
  • 1 cup pears, finely chopped
  • preheat oven to 355 degrees
  • combine dry ingredients
  • combine wet ingredients and mix into dry
  • stir until just combined (don't overmix! lumps are good)
  • bake for 20 minutes or until golden on top and cooked through