1 1⁄2 cups whole-grain pastry flour
1 cup wheat bran
2 tablespoons granular sugar substitute
1 1⁄4 teaspoons ground cinnamon
1 1⁄4 teaspoons baking soda
1⁄4 teaspoon salt
1 1⁄4 cups 1 percent or fat-free buttermilk
2 large eggs, lightly beaten
3 tablespoons canola oil
1 Bosc pear, cored and cut into 1⁄4-inch dice
1 1⁄2 teaspoons vanilla extract

Heat oven to 350?F.
Line a muffin tin with paper liners or lightly coat with cooking spray.

Combine flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl.

Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and serve.

Nutritional Information:
130 calories
5 g fat
1 1⁄4 g saturated fat
5 g protein
20 g carbohydrate
5 g dietary fiber
200 mg sodium

Prep time: 15 minutes
Cook time: 20 minutes

2 servings