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.Ingredients:
- 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)
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.