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1 1/4
cups all-purpose flour
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3/4
cup packed brown sugar
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1
tablespoon baking powder
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1/2
teaspoon ground ginger
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1
cup chopped pear
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1
cup whole bran cereal
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1
cup skim milk
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1/4
cup frozen egg product, thawed
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1/4
cup cooking oil
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2
tablespoons finely chopped almonds
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Ginger-Cream Spread (see recipe below)
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.
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2/3
8 ounce tub fat-free cream cheese
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1
tablespoon honey
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1
tablespoon finely chopped crystalized ginger OR
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1/4
teaspoon ground ginger
Ginger-Cream Spread: 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.
- Servings Per Recipe 14,
- Calories 155,
- Protein (gm) 5,
- Carbohydrate (gm) 27,
- Fat, total (gm) 5,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 131,
- Calcium (DV %) 121,
- Iron (DV %) 2,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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