Toasted Blueberry Muffin with Warm Citrus Compote

4
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
Jazz up one of our muffins with warm orange compote. It’s simple to make and provides a nice flavor contrast.

Ingredients

Splenda Brown sugar blend

1 tsp

cornstarch

1 Tbsp

water

2 Tbsp

fresh orange juice

½ cup(s)

orange sections

1 cup(s), divided

vanilla extract

tsp

lemon zest

tsp

lime zest

tsp

WeightWatchers Blueberry muffin

3 item(s)

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.

Notes

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.

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