Refrigerator Pear-Almond Muffins
Recipe from Better Homes and Gardens

Bran cereal and pear boost the fiber in these low calorie muffins.


Refrigerator Pear-Almond Muffins

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Servings: 14 to 16 muffins
Related Categories: Bran Muffins, Low Calorie, Muffins
 
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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  cup
    chopped pear
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  • 1  cup
    whole bran cereal
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  • 1  cup
    skim 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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  • 2  tablespoons
    finely chopped almonds
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  •  
    Ginger-Cream Spread (see recipe below)
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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
Combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger in a small bowl until mixed.
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%. Exchanges: Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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