I don’t usually go gaga over pictures of food; well sometimes I do, but not often. But these Glazed Pear Muffins on the WW website today make me want to skip work and go bake:
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 necessary
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.