Skinny Ginger-Pear Muffins Recipe
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
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cutting board
- Chef's knife
- Cooling rack
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)
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