Glazed Pear Muffins
  • 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 tsp vanilla extract
  • 1/3 cup(s) fat-free skim milk
  • 2 cup(s) all-purpose flour, unbleached
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup(s) powdered sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla extract
  • 3 tsp water, warm, or more if necessar
  1. * Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
  2. * Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
  3. * In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
  4. * In a large bowl, sift together flour, salt, baking soda and baking powder.
  5. * 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.)
  6. * 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.)
  7. * 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.
I got this recipe from my WW meeting. I changed it a little to go more with our tastes.