Glazed Pear Muffins

It's cooling off outside and this September Sunday afternoon seemed like the perfect time to whip up these muffins. While the recipe calls for 30mn bake time, mine were good to go after just 17. Love the ginger glaze. Tastes like fall. Does fall taste?




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

Instructions
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; set aside.

In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.

In a large bowl, sift together flour, salt, baking soda and baking powder.

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 by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together 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.
Notes: You can swap apples for the pears if desired.

POINTS® Value: 3
Servings: 12-15

© 2008 Weight Watchers International, Inc.