Saturday, March 26, 2011

Pear Muffins


These are not my usual go-to, super quick muffins for a weekend mornning. These took three bowls, muffin pans, lots of utensils. And a long time. We slept late and by the time they were done it was practically lunch time. But they were good! Super moist, just enough spice and sweet. I followed this WW recipe (except subbing out 1/2 cup of flour for whole wheat flour and using 2% milk). In retrospect, chopped walnuts would have been a great addition. Yay for Saturday mornings!

Ingredients
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 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
1 Tbsp water, warm, or more if necessary
Instructions
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, 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. (I dipped the tops into the glaze rather than spreading it).

1 comment:

  1. These sound so fruity and tasty and that glaze would just be divine with these. I have a sweet treat linky party every weekend on my blog and I'd like to invite you to stop by then and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com

    ReplyDelete