Sweet pear muffins with a slightly spiced ginger glaze are great for a quick breakfast on the go, or a fancy brunch served with tea or coffee.

Notes

• You can use 2 cups of self-raising four instead of plain flour and baking powder.

• You can use apples in place of pears.

• These can be stored in an airtight container at room temperature for 1-2 days, and are also suitable to freeze for up to 3 months. We suggest wrapping muffins individually before freezing for optimum freshness and portion control.

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Name: Weight Watchers Iced Pear Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 2 small fresh pear cored, finely chopped; 1 Tsp ground cinnamon; 1/3 Cup caster sugar; 1 Tbsp Fresh lemon juice; 1/2 Cup Light sour cream; 1 Small egg Lightly beaten; 1 1/4 Tsp Vanilla essence; 167 Ml Skim milk; 2 Cups Plain flour; 2 Tsp Baking powder; 1/2 Cup Icing sugar; 1/4 Tsp Ground ginger

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INGREDIENTS

2 small fresh pear ; cored, finely chopped
1 Tsp ground cinnamon
1/3 Cup caster sugar
1 Tbsp Fresh lemon juice
1/2 Cup Light sour cream
1 Small egg ; Lightly beaten
1 1/4 Tsp Vanilla essence
167 Ml Skim milk
2 Cups Plain flour
2 Tsp Baking powder
1/2 Cup Icing sugar
1/4 Tsp Ground ginger

Servings

INSTRUCTIONS

Preheat oven to 190°C. Spray a 12 hole muffin tray with oil and set aside.

Combine pears, cinnamon, sugar and lemon juice in a bowl and toss to combine.

Beat together sour cream, egg, 1 tsp vanilla and milk in another bowl, set aside.

Sift flour and baking powder into a large bowl. Fold through sour cream and pear mixtures until just combined. The mixture should look lumpy. (Over beating will toughen muffins).

Spoon mixture into muffin holes, and bake for 20-25 minutes or until risen and golden. Remove from oven and cool for 5 minutes in tin. Place muffins on wire rack to cool before icing.

For icing: Sift icing sugar and ginger into a bowl. Add remaining ¼ tsp of vanilla essence, then gradually add water while stirring. Add just enough wter to make the mixture thick. (Add more water if icing is too thick). Spread a thin layer of icing over each cool muffin.

NOTES

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Weight Watchers Iced Pear Muffins

2 small fresh pear cored, finely chopped
1 Tsp ground cinnamon
1/3 Cup caster sugar
1 Tbsp Fresh lemon juice
1/2 Cup Light sour cream
1 Small egg Lightly beaten
1 1/4 Tsp Vanilla essence
167 Ml Skim milk
2 Cups Plain flour
2 Tsp Baking powder
1/2 Cup Icing sugar
1/4 Tsp Ground ginger

Preheat oven to 190°C. Spray a 12 hole muffin tray with oil and set aside.

Combine pears, cinnamon, sugar and lemon juice in a bowl and toss to combine.

Beat together sour cream, egg, 1 tsp vanilla and milk in another bowl, set aside.

Sift flour and baking powder into a large bowl. Fold through sour cream and pear mixtures until just combined. The mixture should look lumpy. (Over beating will toughen muffins).

Spoon mixture into muffin holes, and bake for 20-25 minutes or until risen and golden. Remove from oven and cool for 5 minutes in tin. Place muffins on wire rack to cool before icing.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 12 Servings

Calories: 179
Calories from Fat: 18 (10%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 17.5mg		5 %
Sodium 33.2mg		1 %
Potassium 122.6mg		3 %
Total Carbohydrate 36.3g		11 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 34.9g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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