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Refrigerator Pear Almond Muffins | Bread Recipes » Breads Low Fat

Refrigerator Pear Almond Muffins


Serving Size : 15
Ingredients
for prepare Refrigerator Pear Almond Muffins
:
Amount Measure Ingredient - Preparation Method
1 1/4 cup all-purpose flour
3/4 cups packed brown sugar
1 tablespoon baking powder
1/2 teaspoon ground ginger
1 cup chopped pear
1 cup whole bran cereal
1 cup skim milk
1/4 cup frozen egg product - thawed
1/4 cup cooking oil
2 tablespoons finely chopped almonds
ginger-cream spread
refrigerator pear almond muffins
1 5 1/3 ounces fat free cream cheese
1 tablespoon honey
1 tablespoon crystallized ginger - finely chopped
recipe Refrigerator Pear Almond Muffins

Stir together flour, brown sugar, baking
rye bread recipe
powder, ginger, and 1/4 teaspoon salt in a large bowl. Add pear, stirring to coat. Stir together
irish brown bread recipe
cereal and milk; let stand 5 minutes. Stir in egg product and oil;
irish brown bread recipe
add to pear mixture, stirring just till moistened. Spray 14 to 16 muffin cups with
best banana bread recipes
nonstick spray coating, or line with paper bake cups. Spoon batter into cups,
indian bread recipe
filling 3/4 full. Sprinkle with nuts. Bake in a 400°F oven for 18 to 20 minutes
challah bread recipe
or till done. Serve warm with Ginger-Cream Spread. Makes 14 to 16. Ginger-Cream
indian bread recipe
Spread: Combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped
coconut bread recipe
crystallized ginger or 1/4 teaspoon ground ginger in a small bowl till mixed. Nutrition facts per serving: 155 cal., 5
bread recipe
g total fat (1 g sat. fat), 2 mg cholesterol, 131 mg sodium, 27 g carbohydrate., 2 g

focaccia bread recipes

dietary fiber, 5 g pro. Daily Value: 12% calcium, 11% iron. Busted by Gail Shermeyer .






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    Views: 2509 | Author: Shad0w | 30 July 2009 | Comments (0)


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