PEAR MUFFINS, GLAZED
Great for breakfast or brunch.
NOTE: Can substitute apples for pears.
PointsPlue Value: 4
- 2 sprays cooking spray
- 2 large pears, ripe, with skin
- 1/2 teaspoon cinnamon
- 1/3 cup sugar, granulated
- 1 teaspoon fresh lemon juice
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 1/4 teaspoons vanilla, divided
- 1/3 cup fat free skim milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1/4 teaspoon ginger
- 1 tablespoon water, warm, or more if necessary
Preparation time 18mins
Cooking time 53mins
Adapted from keyingredient.com
Preheat oven to 375° F. and coat a 12 hole muffin tin with cooking spray, or use muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears, gently stir and set aside.
In a small bowl, whisk together sour cream and egg, 1 tablespoon vanilla and milk, set aside.
In a large bowl, sift together flour, baking powder, baking soda and salt.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over beat. (Note--batter will be very thick)
Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30-35 minutes. Remove from oven and cool for 5 minutes in muffin pan, remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
While muffins are cooling, make glaze. Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl. Add another teaspoon of water if glaze is too thick. Spread a thin layer of glaze over each muffin.
Yields one muffin per serving.