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,
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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
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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.
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Sprinkle with nuts. Bake in a 400°F oven for 18 to 20 minutes
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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
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crystallized ginger or 1/4 teaspoon ground ginger in a small bowl till mixed. Nutrition facts per serving: 155 cal., 5
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g total fat (1 g sat. fat), 2 mg cholesterol, 131 mg sodium, 27 g carbohydrate., 2 g dietary fiber,
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5 g pro. Daily Value: 12% calcium, 11% iron. .
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