(POSTED: February 20, 2007)
Refrigerator Pear-Almond Muffins
1-1/4 cups all-purpose flour
3/4 cup 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 (see recipe below)
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.