1 cup all-purpose flour
1⁄2 cup whole wheat flour
3 Tbsp. rolled oats
3 Tbsp. brown sugar
1 tsp. cinnamon
1⁄2 tsp. cloves
1⁄4 tsp. nutmeg
1 tsp. baking powder
1⁄4 tsp. baking soda
Pinch of salt
1 cup plain non-fat yogurt
1 egg
1 egg white
1 tsp. almond extract
1 medium pear, peeled, cored, and diced

Preheat the oven to 400°F. Coat a 12 cup muffin pan with cooking spray. Combine the flours, oats, sugar, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a larger bowl. Combine the yogurt, egg and egg white in a medium bowl. Beat well. Add the almond extract and diced pear. Add the egg mixture to the flour mixture and mix just until combined. Do not overbeat. Fill the muffin cup two-thirds full with batter and bake for 15 minutes until a tester come out clean and the muffins are lightly browned. Remove the muffins from the pan and let cool.

Serving: 1 muffin; 1 1⁄2 starch exchanges; 101 calories; 1 gram fat; 4 grams protein; 20 grams carbohydrate; 2 grams fiber.

*Recipe from Diabetes Forecast Magazine and created by Robyn Webb, MS, LN whose cookbooks available through the American Diabetes Association.