SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger-Cream Topped Pear-Almond Muffins

Makes: 14 to 16 servings Yield: 14 to 16 muffins
Bake 400° 18 mins
Ginger-Cream Topped Pear-Almond Muffins
Ingredients
  • 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)
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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe