Directions:
- In a large mixig bowl combine flour and sugar, baking powder and ginger.
- Stir in pear to coat with mixture
- In another bowl cover cereal with milk and let sit about 5 minutes
- Then stir in egg and oil
- Place mixture in an airtight container, cover and store in refrigerator up to 3 days or bake muffins immediately if desired.
- Spoon batter into muffin tins 3/4 full
- Sprinkle with almonds
- Bake 400f 18 to 20 minutes or tested done.
- Cool to warm on wire rack
- Serve warm with ginger spread
- For spread:
- Beat all with electric mixer adding powder sugar slowly, beating till fluffly. Stir in crystalized ginger last .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.46 Kcal (2573 kJ) | ||
| Calories from fat | 265.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.48g | 45% | |
|---|---|---|---|
| Cholesterol | 23.08mg | 8% | |
| Sodium | 844.53mg | 35% | |
| Potassium | 1112.89mg | 24% | |
| Total Carbs | 82.71g | 28% | |
| Sugars | 43.73g | 175% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 7.29g | 15% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 155.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 396.37 Kcal (1660 kJ) | ||
| Calories from fat | 171.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.02g | 45% | |
|---|---|---|---|
| Cholesterol | 14.89mg | 8% | |
| Sodium | 544.78mg | 35% | |
| Potassium | 717.9mg | 24% | |
| Total Carbs | 53.36g | 28% | |
| Sugars | 28.21g | 175% | |
| Dietary Fiber | 1.53g | 9% | |
| Protein | 4.71g | 15% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.1mg | 10% | |
| Calcium | 100.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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