Toasted Blueberry Muffin with Warm Citrus Compote
- Total Time
- 0:20
- Prep
- 0:10
- Cook
- 0:10
- 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.
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cornstarch1 Tbsp
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SPLENDA® Brown sugar blend1 tsp
-
water2 Tbsp
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fresh orange juice½ cup(s)
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orange sections1 cup(s), divided
-
vanilla extract⅛ tsp
-
lemon zest⅛ tsp
-
lime zest⅛ tsp
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WeightWatchers Blueberry muffin3 item(s)
- Preheat oven to 350°F.
- 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.)
- 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.