Ginger-Cream Topped Pear-Almond Muffins
- 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 until 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 degree F oven for 18 to 20 minutes or until done. Serve warm with Ginger-Cream Spread. Makes 14 to 16 muffins.
- Combine 2/3 of an 8-ounce tub fat-free cream cheese, honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger in a small bowl until mixed.
Nutrition Facts (Ginger-Cream Topped Pear-Almond Muffins)
- Per serving:
- 155 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 2 mg chol.,
- 131 mg sodium,
- 27 g carb.,
- 2 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet