Desserts recipes
Pear-Almond Muffins
1 1/4 cup all-purpose flour
3/4 cups 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
1 5 1/3 ounce fat free cream cheese
1 tablespoon honey
1 tablespoon crystallized ginger -- finely chopped or 1/4 teaspoon ground ginger

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 till moistened. 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°F oven for 18 to 20 minutes or till done. Serve warm with Ginger-Cream Spread. Makes 14 to 16. 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 till mixed

Print this recipe