Who said you could not have a tasty, delicious, sweet muffin
without the calories! These muffins are one of many sugar free, low-fat healthy muffins I have created.

The sugary topping mixed with cinnamon gives warmth and satisfaction for
that moment when you are really craving and must have your sweet fix for
the night without feeling guilty all night long or promising yourself to
hit the gym in the morning.

.2 cups All-purpose flour

.1 tbsp baking powder

.1 tsp. baking soda

.3 tsp. cinnamon divided

.1 cup sugar substitutes plus 2 tbsp.

.2 large eggs

.1 cup low-fat milk

.2/3 cup virgin olive oil

.3 small ripped pear peeled and chopped to small bite size
( i used Bartlett pears)

.1/8 tsp. salt

Preheat oven 380

Line muffin pan with cupcakes paper and set aside.

Mix 2 tbsp sugar substitutes with 1 tbsp cinnamon and set aside.

In a bowl of stand mixer, add olive oil, 1 cup sugar substitutes
and mix well until combined.

Add eggs one at a time mixing well after each addition.

In a separate bowl sift flour; add baking powder, salt, baking soda,
2 tbsp cinnamon.

On low speed, add dry ingredients in 3 additions alternating with
the milk starting and finishing with the dry ingredients.

Add chopped pears and mix by hand, making sure not to over mix.

With ice cream scoop fill the papers with the batter, sprinkle the
top with the sugar and cinnamon mixture, and bake for 22 minutes.

It should make 12 muffins