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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| light brown sugar (packed): 3/4 cup |
| baking powder: 1 Tbl |
| ground ginger: 1/2 tsp |
| pears (cubed): 1 cup |
| whole bran cereal: 4 oz |
| nonfat milk: 1 cup |
| eggs: 1 |
| olive oil: 1/4 cup |
| almonds (ground): 2 Tbl |
Refrigerator Pear-Almond Muffins
Credit: www.recipe.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
16 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.