Day-Brightening Breakfasts

Resolved: I will eat healthier meals, starting with breakfast as my starting point.
Refrigerator Pear-Almond Muffins

Imagine a healthy breakfast on a weekday! It can be done with the mostly make-ahead Refrigerator Pear-Almond Muffins, below. You can deliciously stick to the plan for leisurely weekend breakfasts, too. Instead of giant sticky rolls and buttery scrambled eggs and bacon, serve fat-trimmed, tasty Dutch Babies with Farmer's-Style Eggs.

Store the batter in the fridge for a good breakfast for up to three days; only 166 calories, 5 g total fat (1 g sat. fat) per muffin.


  • 1-1/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 tsp. salt
  • 1 cup chopped pear (about 1 medium), such as Bartlett or Anjou
  • 1 cup whole bran cereal
  • 1 cup skim milk
  • 1/4 cup frozen egg product, thawed, or 1 beaten egg
  • 1/4 cup cooking oil
  • Nonstick spray coating
  • 1 tablespoon finely chopped almonds
  • 1 recipe Ginger-Cream Spread (below)


1. In a large mixing bowl stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat with flour mixture.

2. In a medium mixing bowl stir together cereal and milk; let stand for 5 minutes. Stir egg product and oil into cereal mixture; stir just until moistened. Place muffin batter in an airtight container. Cover and seal. Refrigerate for up to 3 days or bake muffins immediately.

3. To bake, spray a muffin pan with nonstick coating or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle tops with almonds. Bake in a 400 degree F oven for 18 to 20 minutes or until done. Cool slightly on a wire rack. Serve with Ginger-Cream Spread. Makes 14 to 16 muffins.

Ginger-Cream Spread: In a small bowl combine 2/3 cup fat-free cream cheese, 1 tablespoon honey, and 1/4 teaspoon ground ginger. Stir until mixed. Store, covered, in refrigerator. Makes about 3/4 cup.

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