Ginger-Cream Topped Pear-Almond Muffins

Bran cereal and pear boost the fiber in these low calorie muffins.

Ginger-Cream Topped Pear-Almond Muffins + enlarge image
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Makes:
14 servings
Yields:
14 to 16 muffins
Bake:
18 mins 400°
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Ginger-Cream Topped Pear-Almond Muffins

Ingredients
1 1/4
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 (see recipe below)

Directions

  1. 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.
  2. 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.

Ginger-Cream Spread

Ingredients

2/3
8 ounce tub fat-free cream cheese
1
tablespoon honey
1
tablespoon finely chopped crystalized ginger OR
1/4
teaspoon ground ginger

Directions

    Ginger-Cream Spread:
  1. 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
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