Glazed Pear Muffins
6
Points®
Temps total: 53 min • Préparation: 18 min • Cuisson: 35 min • Portions: 12 • Difficulté: Facile
These pear muffins are topped with a fabulous ginger-vanilla glaze. The fresh lemon juice and cinnamon add a sweet, savoury and zesty flavour to these little breads. They're great for breakfast, brunch or as a gift for your favorite hostess. You can swap apples for the pears if desired. Be sure not to over mix your muffin batter because overmixing can cause air pockets to form. You can use an ice cream scoop to put the batter into the muffin tins to help make sure that the muffins are the same size. If the muffins are the same size then they will cook more evenly.
Ingrédients
Cooking spray
2 spray(s)
Pear
2 large, ripe, Bosc, with skin
Ground cinnamon
½ tsp(s)
Sugar
⅓ cup(s), granulated
Fresh lemon juice
1 tsp(s)
Sour cream
½ cup(s)
Egg
1 large, beaten
Vanilla extract
1¼ tsp(s)
Fat-free skim milk
⅓ cup(s)
All-purpose flour
2 cup(s), unbleached
Baking powder
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
Powdered sugar (confectioner's)
½ cup(s)
Ground ginger
¼ tsp(s)
Vanilla extract
¼ tsp(s)
Water
1 tbsp(s), warm, or more if necessary
Instructions
1
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
2
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
3
In a small bowl, whip together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
4
In a large bowl, sift together flour, salt, baking soda, and baking powder.
5
Make a well with a spoon in centre 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.)
6
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.)
7
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.
8
Yields 1 muffin per serving.
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