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Refrigerator Pear Almond Muffins | Low Fat Recipes » Low Fat Breads

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 powder,
zuccini bread recipe low fat
ginger, and 1/4 teaspoon salt in a large bowl. Add pear, stirring to coat.
Refrigerator Pear Almond Muffins
Stir together cereal and milk; let stand 5 minutes. Stir in egg product
pumpkin bread low fat
and oil; add to pear mixture, stirring just till moistened. Spray 14 to 16 muffin cups with
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nonstick spray coating, or line with paper bake cups. Spoon batter into cups, filling 3/4 full.
low fat zucchini bread and recipe
Sprinkle with nuts. Bake in a 400°F oven for 18 to 20 minutes
zuccini bread recipe low fat
or till done. Serve warm with Ginger-Cream Spread. Makes 14 to 16. Ginger-Cream Spread: Combine 2/3 of an
Refrigerator Pear Almond Muffins
8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped

zucchini bread recipes diabetic low fat

crystallized ginger or 1/4 teaspoon ground ginger in a small bowl till mixed. Nutrition facts per serving: 155 cal., 5
low fat zucchini bread recipes
g total fat (1 g sat. fat), 2 mg cholesterol, 131 mg sodium, 27 g carbohydrate., 2 g dietary fiber,
low fat banana bread recipes
5 g pro. Daily Value: 12% calcium, 11% iron. .






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    Views: 2765 | Author: Shad0w | 22 January 2009 | Comments (0)


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