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    Glazed Pear Muffins

    Source of Recipe


    Recipe Introduction

    12 Muffins @ 3 points ea.

    List of Ingredients

    2 sprays cooking spray (unless using liners)
    2 large pear(s), ripe, Bosc
    1/2 tsp ground cinnamon
    1/3 cup sugar, granulated
    1 tsp fresh lemon juice
    1/2 cup sour cream
    1 large egg(s), beaten
    1 tsp vanilla extract
    1/3 cup fat-free skim milk
    2 cup all-purpose flour, unbleached
    1/2 tsp table salt
    1/2 tsp baking soda
    1 tsp baking powder

    Glaze Topping
    1/2 cup powdered sugar
    1/4 tsp ground ginger
    1/4 tsp vanilla extract
    3 tsp water, warm, or more if necessary


    Preheat oven to 375F and coat a 12-hole muffin tin with cooking spray or muffin liners. (I used liners)

    Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

    In a small bowl, whip together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.

    In a large bowl, sift together flour, salt, baking soda, and baking powder.

    Make a well with a spoon in center 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.)

    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.)

    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. Yields 1 muffin per serving.




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