Pear-almond muffins Ginger- and honey-laced cream cheese complements these pear-packed muffins. they're great for breakfast or for a midmorning snack.
Ginger- and honey-laced cream cheese complements these pear-packed muffins.
they're great for breakfast or for a midmorning snack.
1 tablespoon baking powder
1/4 cup cooking oil
1 cup whole bran cereal
1 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped, peeled pears
1/4 cup refrigerated or frozen egg product, thawed
1 recipe ginger-cream spread
2 tablespoons finely chopped almonds
1 cup skim milk
1 : Lightly coat 14 to 16 muffin cups with cooking spray or line with paper bake cups; set side.
2 : In a large bowl stir together flour, brown sugar, baking powder,ginger, and salt. Add pears,stirring to coat.
3: In a medium bowl stir together the cereal and milk; let cereal mixture stand for 5 minutes.
stir in egg product and oil; add to the pear mixture, stirring just until moistened.
(if desired, cover and refeigerate the batter in an airtight container for up to 3 days. Bake as many muffins as needed.)
4 : Spoon batter into prepared cups, filling each tree-quarters full. Sprinkle with nuts.
Bake in a 400° oven for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean.
5 : Cool on a wire rack about 5 minutes. Remove from cups. Serve warm with ginger-cream spread. makes 14 to 16 muffins.