Close
Ingredients
| all-purpose flour (unsifted): 1/3 cup |
| light brown sugar (packed): 3/4 cup |
| baking powder: 1 tsp |
| ground ginger: 1/2 tsp |
| pears (cubed): 1 cup |
| whole bran cereal: 3 oz |
| whole milk: 1 cup |
| eggs: 2 |
| almonds (ground): 2 tsp |
Refrigerator pear-almond muffins
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
14 serving(s)
Tags
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.