Marcy DeKruyf Recipe Collection
Glazed Pear Muffins

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

Preheat oven to 375?F 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.

You can swap apples for the pears if desired.
POINTS? Value: 3
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy

Recipe Contributed by Weight Watchers