Toasted Blueberry Muffin with Warm Citrus Compote
SmartPoints® value per serving
Jazz up one of our muffins with warm orange compote. It’s simple to make and provides a nice flavor contrast.
Brown sugar and sweetener for baking
Fresh orange juice
1 cup(s), divided
Blueberry muffin(s), low calorie
- Preheat oven to 350°F.
- In a medium saucepan, whisk together cornstarch, brown sugar and sweetener for baking and water. Whisk in orange juice. While whisking constantly, bring mixture to a boil over medium heat, about 2 minutes. (This will thicken quickly, so make sure to whisk constantly to prevent lumps.)
- Whisk in 1/2 cup of orange segments and continue to simmer over medium-low heat for 6 to 8 minutes, stirring often. Orange segments should break down and sauce should thicken, but should not become stiff.
- Remove sauce from heat. Stir in vanilla extract, lemon zest and lime zest. Let cool for about 10 minutes.
- While sauce is cooling, slice each muffin in half and lightly toast in the oven on both sides. Serve each person a muffin half topped with 2 tablespoons of compote. Garnish with remaining 1/2 cup orange segments.
Leftover compote can also be used as a delicious, guilt-free breakfast marmalade. Spread on whole wheat toast, apple slices, or mix into fat-free plain yogurt. Refrigerate leftover compote in an airtight container for up to 3 days.