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Bread-Muffin: Refrigerator Pear-Almond Muffins

Source of Recipe

Low Calorie Low Fat Recipes Spring 1996 BH&G


List of Ingredients

1 1/4 cups all-purpose flour
3/4 cup 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


Recipe

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 400ºF 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.