Toasted Blueberry Muffin with Warm Citrus Compote

Instructions

1. Preheat oven to 350°F.
2. In a medium saucepan, whisk together cornstarch, Splenda Brown Sugar Blend 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.)
3. 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.
4. Remove sauce from heat. Stir in vanilla extract, lemon zest and lime zest. Let cool for about 10 minutes.
5. 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.