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Refrigerator 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 ounces 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 400F 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.

Nutrition facts per serving: 155 cal., 5 g total fat (1 g sat. fat), 2 mg cholesterol, 131 mg sodium, 27 g carbohydrate., 2 g dietary fiber, 5 g pro. Daily Value: 12% calcium, 11% iron.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 15 servings

Preparation Time: 0:00

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