Healthified Ginger-Pear Muffins

Healthified Ginger-Pear Muffins

Healthified Ginger-Pear Muffins
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total prep
50% less cholesterol • 84% less sat fat than the original recipe— see the comparison. 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 time.


  • 11/4 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 tablespoons finely chopped almonds
  • 1 recipe Ginger-Cream Spread (below)
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup chopped pear
  • 1 cup original bran cereal shreds
  • 1 cup fat-free milk
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 1/4 cup cooking oil


  • Preheat oven to 400ºF. In a large bowl, stir together flour, brown sugar, baking powder, ginger, and salt. Add pear, stirring to coat. Stir together cereal and milk; let stand 5 minutes. Stir egg product and oil into cereal mixture; add to pear mixture, stirring just until moistened.
  • Spray 14 to 16 muffin cups with nonstick cooking spray or line with paper bake cups. Spoon batter into cups, filling 3/4 full. Sprinkle with nuts. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Serve warm with Ginger-Cream Spread.
  • Ginger-Cream Spread: In a small bowl, combine 2/3 of an 8-ounce tub fat-free cream cheese, 1 tablespoon honey, and 1 tablespoon finely chopped crystallized ginger or 1/4 teaspoon ground ginger until mixed.

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