Top warm ginger-scented bran muffins with a fat-free cream cheese and honey spread.
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.
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.
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.
1 bread, 1 fat.