Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4             c.  all-purpose flour
     3/4            c.  firmly packed brown sugar
  1              Tbsp.  baking powder
     1/2          tsp.  ground ginger
     1/4          tsp.  salt
  1                 c.  fresh pears     peeled & chopped
  1                 c.  whole bran cereal
  1                 c.  skim milk
     1/4            c.  egg substitute (or 2 beaten egg whites)
     1/4            c.  canola oil
                        Pam
  1              Tbsp.  finely chopped almonds
     2/3            c.  nonfat cream cheese spread
  1              Tbsp.  honey
     1/4          tsp.  ground ginger

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.

Nutritional Information:

2803 Calories (kcal); 57g Total Fat; (17% calories from fat); 26g Protein; 575g Carbohydrate; 4mg Cholesterol; 1229mg Sodium