Pear muffins- Glazed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 sprays cooking spray2 lg pears with skin (or 2 cans of pears)1/2 tsp cinnamon1/3 C splenda (or sugar)1 tsp lemon juice1/2 C sour cream1 lg egg beaten1 tsp vanilla1/3 C milk (skim)2 C flour1/2 tsp salt1/2 tsp baking soda1 tsp baking powder1/2 C powdered sugar1/4 tsp ground ginger1/4 tsp vanilla3 tsp water (warm)- more if necessary
Preheat oven to 375 deg. and coat a 12 hole muffin tin with cooking spray or muffin liners (*Note- also spray the muffin liners too*)
Core and chop pears into tiny cubes; place in large bowl. Add cinnamon, ganulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 tsp of vanilla adn 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 small batches; mix until barely blended. Do not over beat. (note: batter will be very thick)
Drop batter by heaping spoonfuls into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30-35 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)
Glaze:
Mix powdered sugar, ginger, 1/4 tsp of vanilla and warm water together in a small bowl. (Add more water if glaze is too thick)
Number of Servings: 12
Recipe submitted by SparkPeople user FRID2611.
Core and chop pears into tiny cubes; place in large bowl. Add cinnamon, ganulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 tsp of vanilla adn 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 small batches; mix until barely blended. Do not over beat. (note: batter will be very thick)
Drop batter by heaping spoonfuls into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30-35 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)
Glaze:
Mix powdered sugar, ginger, 1/4 tsp of vanilla and warm water together in a small bowl. (Add more water if glaze is too thick)
Number of Servings: 12
Recipe submitted by SparkPeople user FRID2611.
Nutritional Info Amount Per Serving
- Calories: 151.5
- Total Fat: 2.8 g
- Cholesterol: 25.2 mg
- Sodium: 206.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
Member Reviews
-
PPENCILL
I used red pears, very juicy. I used all the juice that dripped off the pears, so the center of the muffins was very moist. Reminded me of apple pie in the middle of a muffin. I used 2 tsp lime juice and 1 tsp water for the glaze. Nice flavor with the ginger. Will use less ginger next time. - 10/2/12