|Serving Size||1 muffin|
|Calories from Fat||50|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Total Carbohydrate||32 g|
|Dietary Fiber||3 g|
|Vitamin A||0% DV|
|Vitamin C||4% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||30 minutes|
Cups of Fruits and Vegetables Per Person: 0.9
|Quick-cooking oats||1 cup, divided|
|All-purpose flour||2½ cups|
|Baking powder||1 tablespoon|
|Baking soda||1 teaspoon|
|Chopped ripe pear||4 cups|
|Low-fat buttermilk||¾ cup|
|Light ricotta cheese||1/3 cup|
|Vegetable oil||¼ cup|
|Vanilla extract||1 tablespoon|
|Large egg white||1 |
|Egg substitute||¼ cup|
- Preheat oven to 400ºF.
- Combine ½ cup oats, flour, and next 5 ingredients in a large bowl. Stir in pear, and make a well in center of mixture.
- Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk.
- Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle ½ cup oats evenly over batter.
- Bake for 18-20 minutes or until done.
- Remove from pans immediately, and cool on a wire rack.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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