Pear Muffins With Ginger Cream Spread |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Deliciously different and one can make muffin batter ahead of time . The spread can be made separately for us on a topping for cupcakes, scones etc. Ingredients:
muffins |
1 3/4 cup flour |
3/4 cup brown sugar |
1 tbs baking powder |
1/2 tsp powdered ginger |
or |
1 tbs finely chopped crystalized ginger |
1/4 tsp salt |
1 cup chopped fresh peeled pear |
1 cup whole bran cereal |
1 cup skim milk |
1 beaten egg or egg substitute equivelent |
1/4 cup oil |
topping |
2 tbs finely chopped almonds |
1 recipe ginger spread |
4 oz cream cheese room temp |
1/4 cup butter, softened |
2 1/4 cup powder sugar |
1/4 cup crystalized ginger, fine chopped |
1 tsp powdered ginger |
pinch salt |
Directions:
1. In a large mixig bowl combine flour and sugar, baking powder and ginger.
2. Stir in pear to coat with mixture
3. In another bowl cover cereal with milk and let sit about 5 minutes
4. Then stir in egg and oil
5. Place mixture in an airtight container, cover and store in refrigerator up to 3 days or bake muffins immediately if desired.
6. Spoon batter into muffin tins 3/4 full
7. Sprinkle with almonds
8. bake 400f 18 to 20 minutes or tested done.
9. Cool to warm on wire rack
10. Serve warm with ginger spread
11. For spread:
12. Beat all with electric mixer adding powder sugar slowly, beating till fluffly. Stir in crystalized ginger last .
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