Pear Bran Muffins

• 1 12 cups whole wheat pastry flour
• 1 cup wheat bran
• 2 tablespoons Splenda sugar substitute
• 1 14 teaspoons ground cinnamon
• 1 14 teaspoons baking soda
• 14 teaspoon salt
• 1 14 cups fat-free buttermilk
• 2 large eggs, lightly beaten
• 3 tablespoons canola oil
• 1 bosc pear, cored and cut into 1/4-inch dice
• 1 12 teaspoons vanilla extract

1. Heat oven to 350 degrees F.
2. Line a muffin tin with paper liners or lightly coat with cooking spray.
3. Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl.
4. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.
5. Make a well in the center of the dry ingredients.
6. Add wet ingredients to dry ingredients and mix just to combine; do not overmix.
7. Divide batter evenly into muffin cups.
8. Bake for 20 minutes.
9. Cool and serve.

whole wheat pastry flour, bran, splenda sugar substitute, ground cinnamon, baking soda, salt, buttermilk, eggs, canola oil, bosc pear, vanilla

Taken from www.food.com/recipe/pear-bran-muffins-401621 (may not work)