Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup all-purpose flour
½ cup whole wheat flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 egg, lightly beaten
1 cup buttermilk
⅔ cup packed brown sugar (see Tips)
⅓ cup canola oil
2 teaspoons vanilla
2 medium pears
2 teaspoons lemon juice
1 teaspoon powdered sugar
Preheat oven to 400°F. Coat eighteen 2½-inch muffin cups with cooking spray. In a medium bowl combine the next eight ingredients (through nutmeg). Make a well in center of mixture.
In a small bowl combine the next five ingredients (through vanilla). Add to flour mixture; stir just until moistened.
Peel pears. Cut 18 thin pear slices and brush with lemon juice. Chop all of the remaining pear and fold into batter. Spoon batter into prepared muffin cups. Top with pear slices.
Bake on separate oven racks 18 to 20 minutes or until a toothpick comes out clean, switching positions of pans halfway through baking. Immediately remove from cups; cool on wire racks. Dust with powdered sugar.
Tips: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use ⅔ cup equivalent. Nutrition per serving with substitute, same as below except: 114 calories, 15 g carbohydrates, 6 g sugars
127 calories;5 g fat(1 g sat); 1 g fiber; 20 g carbohydrates; 2 g protein; 25 mcg folate; 11 mg cholesterol; 11 g sugars; 8 g added sugars; 21 IU vitamin A; 1 mg vitamin C; 53 mg calcium; 1 mg iron; 129 mg sodium; 58 mg potassium