1. |
Heat oven to 350° F (180° C). Line a muffin tin with paper liners or lightly coat with cooking spray. |
2. |
Combine flour, bran, splenda, cinnamon, baking soda, and salt in a large mixing bowl. |
3. |
Combine buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. |
4. |
Add wet ingredients to dry ingredients and mix just until combined. Do not overmix. |
5. |
Divide batter evenly into muffin cups. Bake for 20 minutes. Cool completely before serving. |
6. |
Note: I prefer eating/serving these muffins with a small amount of butter or trans-fat free magarine. |