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Low Fat Refrigerator Pear-Almond Muffins Recipe
Ingredients
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,
1 5 1/3 ounce fat free cream cheese
1 tablespoon honey
1 tablespoon crystallized ginger, finely chopped, or 1/4 teaspoon ground ginger
Method
Stir together flour, brown sugar, baking powder, ginger, and 1/4 teaspoon salt in a large bowl.
Add pear, stirring to coat.
Stir together cereal and milk; let stand 5 minutes.
Stir in egg product and oil; add to pear mixture, stirring just till moistened.
Spray 14 to 16 muffin cups with nonstick spray coating, or line with paper bake cups.
Spoon batter into cups, filling 3/4 full.
Sprinkle with nuts.
Bake in a 400°F oven for 18 to 20 minutes or till done.
Serve warm with Ginger-Cream Spread.
Makes 14 to 16.
Ginger-Cream Spread: Combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger in a small bowl till mixed.
Nutrition facts per serving: 155 cal , 5 g total fat 1 g sat fat, 2 mg cholesterol, 131 mg sodium, 27 g carbohydrate , 2 g dietary fiber, 5 g pro
Daily Value: 12% calcium, 11% iron.
