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- 1 1/4 cups all-purpose flour
- 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)
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.
- 2/3 8 ounce tub fat-free cream cheese
- 1 tablespoon honey
- 1 tablespoon finely chopped crystalized ginger OR
- 1/4 teaspoon ground ginger
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.
- Servings Per Recipe 14,
- cal. (kcal) 155,
- Fat, total (g) 5,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 27,
- fiber (g) 2,
- pro. (g) 5,
- sodium (mg) 131,
- calcium (mg) 121,
- iron (mg) 2,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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