Pear Bran Muffins
|Wheat bran||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Tablespoon|
|Artificial sweetener||4 Gram (Four 1 Gram Each Packets)|
|Prune syrup||1⁄4 Cup (4 tbs)|
|Apple syrup||1⁄4 Cup (4 tbs)|
|White grape syrup||1⁄4 Cup (4 tbs)|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Tablespoon|
|Pears||2 Cup (32 tbs), peeled and diced into 1/4-inch cubes|
|Evaporated milk||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Vegetable oil cooking spray||1 Tablespoon|
Preheat a heavy nonstick 10-inch skillet over high heat to 300°, about 3 minutes.
Add the wheat bran, and when it begins to turn brown around the edges, stir continuously while cooking 1 minute more.
Turn off the heat; the bran will continue to brown slightly.
Place all the dry ingredients in a bowl no need to sift and mix thoroughly.
Pour the fruit syrups in a circular pattern over the dry mixture, then add the cream cheese and vanilla.
Stand with the mixing bowl in front of you, and mix by sliding your hands, palms up, under the mixture from the near side to the far side.
Fold the mixture over and squeeze it to blend the ingredients.
Continue this process until all the ingredients are well blended.
Add the pears, and repeat the folding and squeezing process until the pears are thoroughly mixed in.
Add the milk, and with a rubber spatula fold the batter until it is completely blended.
Preheat the oven to 325°.
Spray the cups of a 12-muffin tin with vegetable-oil spray, and spoon the batter into them, filling the cups to the top.
Bake until done, about 45 minutes.
Remove from the tin and let cool slightly before serving.