Pear-Almond Muffins

Top warm ginger-scented bran muffins with a fat-free cream cheese and honey spread.

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  • Makes: 14 to 16 muffins
  • Prep: 25 mins
  • Bake: 18 mins

Pear-Almond Muffins

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3.0 by 1 people

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Directions

  1. In a large bowl, stir together the flour, brown sugar, baking powder, 1/2 teaspoon ground ginger, and salt. 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 until moistened.
  2. Lightly coat 14 to 16, 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake in a 400 degrees F oven 18 to 20 minutes or until done.
  3. Meanwhile, in a small bowl, stir together cream cheese, honey, and crystallized or 1/4 teaspoon ground ginger until mixed. Serve warm muffins with cream cheese mixture. Makes 14 to 16 muffins.

From the Test Kitchen

Food exchanges:

1 bread, 1 fat.

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Nutrition Facts (Pear-Almond Muffins)

  • Per serving:
  • 155 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 2 mg chol. ,
  • 131 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 5 g pro.
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