2 small pear, cored, finely chopped
1/2 tsp ground cinnamon
1/3 cup caster sugar
1/2 tbs fresh lemon juice
1/2 cup low fat sour cream
1 whole whole egg, lightly beaten
1 1/4 tsp vanilla essence
1/3 cup skim milk
2 cup plain white 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.
Whisk sour cream, egg, 1 tsp vanilla and milk in a separate bowl then set aside.
Sift flour and baking powder together into a large bowl. Make a well in centre then add sour cream and pear mixtures. 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 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.
WW recipe here
Morning Tea for the Show tomorrow!
Also made a dress to wear tomorrow - if I dare. It is pretty bright! I made it from pink chambray my Mum purchased from Target for $2.86 in the mid 70's. She was going to make me some overalls...she then gave it to me when the girls were small....and now finally it has found a purpose!