Glazed Pear Muffins

By á-4131

12 Servings
4 points plus each

Ingredients

• 2 spray(s) cooking spray
• 2 large pear(s), ripe, Bosc, with skin
• 1/2 tsp ground cinnamon
• 1/3 cup(s) sugar, granulated
• 1 tsp fresh lemon juice
• 1/2 cup(s) sour cream
• 1 large egg(s), beaten
• 1 1/4 tsp vanilla extract, divided
• 1/3 cup(s) fat free skim milk
• 2 cup(s) all purpose flour, unbleached
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1/2 cup(s) powdered sugar
• 1/4 tsp ground ginger
• 1 Tbsp water, warm, or more if necessary

Preparation

Step 1

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or 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, egg, 1 teaspoon 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 to 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 1 muffin per serving.