Iced Pear Muffins

Iced Pear Muffins

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.

Serves 12

Points per serving: 3 (original points)

5 spray low-fat cooking spray

2 medium pears, cored, finely chopped

½ tsp cinnamon, ground

165 g caster sugar

½ tbsp lemon juice, fresh

75 ml sour cream

1 medium egg, lightly beaten

1¼ tsp vanilla essence

165 ml skimmed milk

300 g flour, plain white

2 tsp baking powder

75 g icing sugar

¼ tsp ginger, ground

Preheat oven to Gas Mark 5/190°C/375°F. Spray a 12 hole muffin tray with low fat cooking spray and set aside.

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

Whisk sour cream, egg, 1 tsp vanilla and milk in a separate bowl and set aside.

Sift flour and baking powder together into a large bowl. Make a well in centre and add sour cream mixture and pear mixture. Mix until barely blended. Overbeating will toughen muffins.

Spoon mixture into muffin holes, and bake for 30-35 minutes or until top is golden. Remove from oven and cool for 5 minutes in tin. Remove muffins from tins and allow to cool completely on a cake rack.

Meanwhile to make the icing: combine icing sugar, ginger, remaining vanilla essence and 3 tbs warm water in a bowl. Stir well to combine. Add more water if icing is too thick. Spread a thin layer of glaze over each muffin.

Notes

You can use apples in place of pears if desired.

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.