Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup packed brown sugar
1
tablespoon baking powder
1/2
teaspoon ground ginger
1/4
teaspoon salt
1
cup chopped pear
1
cup Fiber One™ cereal
1
cup fat-free milk
1/4
cup refrigerated or frozen egg product, thawed
1/4
cup cooking oil
2
tablespoons finely chopped almonds
1
recipe Ginger-Cream Spread (below)
Preparation
Preheat oven to 400°F. In a large bowl, stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir egg product and oil into cereal mixture; add to pear mixture, stirring just until moistened.
Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve warm with Ginger-Cream Spread.
Ginger-Cream Spread: In a small bowl, 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 until mixed.
