REFRIGERATOR PEAR-ALMOND MUFFINS

Grrrrrgh!
Course : Muffins
From: HungryMonster.com
Serves: 16
 

Ingredients:

1 1/4 Cup all-purpose flour
3/4 Cup firmly packed brown sugar
1 tablespoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 Cup fresh pears
1 Cup whole bran cereal
1 Cup skim milk
1/4 Cup egg substitute (or 2 beaten egg whites)
1/4 Cup canola oil
1 spray Pam
1 tablespoons finely chopped almonds
2/3 Cup nonfat cream cheese spread
1 tablespoons honey
1/4 teaspoon ground ginger
 

Preparation:

In large mixing bowl, stir together flour, brown sugar, baking powder, ginger and salt. Add pear, stirring to coat with flour mixture. In medium bowl, stir together cereal and milk; let stand for 5 minutes. Stir in egg substitute and oil. Add to pear mixture; stir until just moistened. Place muffin batter in airtight container. Cover and seal. Refrigerate for up to 3 days, or bake immediately if desired. To bake, spray muffin tin with Pam. Spoon batter into muffin cups, filling 3/4 full. Sprinkle tops with almonds. Bake in 400 F oven for 18 to 20 minutes. Cool slightly on wire rack and top with Ginger-Cream Spread: In small bowl, combine 3/4 c. cream cheese, 1 Tbsp. honey and 1/4 tsp. ground ginger. Stir until mixed. Makes about 3/4 c.

 

Nutritional Information:

2803 Calories (kcal); 57g Total Fat; (17% calories from fat); 26g Protein; 575g Carbohydrate; 4mg Cholesterol; 1229mg Sodium