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. |
