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.

Cooks Comments and Tips