SKINNY GINGER-PEAR MUFFINS

Skinny Ginger-Pear Muffins image

50% less cholesterol • 84% less sat fat than the original recipe. This batter keeps in the refrigerator for up to 3 days, so you can bake the muffins all at once or a few at a time.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 15

Number Of Ingredients 12

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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)

Steps:

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.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 16 g, TransFat 0 g