Pear-Almond Muffins
Recipe from Better Homes and Gardens

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


Pear-Almond Muffins

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Servings: Makes 14 to 16 muffins.
Prep Time: 25 mins
Total Time: 43 mins
Related Categories: Muffins, Muffins, Pears
 
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Ingredients
  • 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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  • 1/4  teaspoon
    salt
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  • 1  cup
    chopped pear
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  • 1  cup
    whole bran cereal
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  • 1  cup
    nonfat 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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  •  
    Nonstick cooking spray (optional)
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  • 2  tablespoons
    finely chopped almonds
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  • 1/2  of an 8-ounce tub
    fat-free cream cheese
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  • 1  tablespoon
    honey
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  • 1  tablespoon
    finely chopped crystallized ginger or 1/4 teaspoon ground ginger
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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.

Food exchanges
1 bread, 1 fat.
Nutrition information
Calories 155, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 131 mg, Carbohydrate 27 g, Fiber 2 g, Protein 5 g. Daily Values: Calcium 12%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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