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Recipes - glazed pear muffin

Recipe Name

glazed pear muffin

Submitted by

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Recipe Description

These pear muffins are topped with a fabulous ginger-vanilla glaze. healthy choice

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	18	Cook Time (minutes)	35	Ready In (minutes)	53

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Ingredients
Amt.	Measure	Ingredient



2	pear, large (approx 2 per lb)	pear
1/2	teaspoon	cinnamon, ground
1	teaspoon	lemon juice, fresh (can use bottled)
0.4	containers (4 oz)	Greek yogurt (nonfat)
1	large	eggs, beaten
1 1/4	teaspoons	vanilla extract
1/3	cup	skim milk
2	cups	whole wheat pastry flour
1	teaspoon	baking powder
1/2	teaspoon	salt
5	teaspoons	Truvia
1/4	teaspoon	ground ginger
1/2	cup, unsifted	sugar, powdered
1	tablespoon	water, warm (110 degrees)

Steps

Sequence	Step

1	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; gently stir and set aside. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside. In a large bowl, sift together flour, baking powder, baking soda and salt. 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 into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.) While muffins are cooling, make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water 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.
2	You can swap apples for the pears if desired

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