Pear-Almond Muffins

[Guest guest]

Pear-Almond Muffins

Ginger is in both the muffins and the cream cheese

spread.

 

 

 

1-1/4 cups all-purpose flour

3/4 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup chopped pear

1 cup whole bran cereal

1 cup nonfat milk

1/4 cup frozen egg product, thawed

1/4 cup cooking oil

Nonstick cooking spray (optional)

2 tablespoons finely chopped almonds

2/3 of an 8-ounce tub fat-free cream cheese

1 tablespoon honey

1 tablespoon finely chopped crystallized ginger or

1/4 teaspoon ground ginger

 

 

 

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.

 

 

Nutritional facts per serving

calories: 155 , total fat: 5g , saturated fat: 1g ,

cholesterol: 2mg , sodium: 131mg , carbohydrate: 27g ,

fiber: 2g , protein: 5g , calcium: 12% , iron: 11%

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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