Ingredients

• 5 spray low-fat cooking spray
• 2 medium pear(s), cored, finely chopped
• 1/2 teaspoon cinnamon, ground
• 165 g caster sugar
• 1/2 tablespoon lemon juice, fresh
• 75 ml sour cream
• 1 medium egg(s), lightly beaten
• 1 1/4 teaspoon vanilla essence
• 165 ml skimmed milk
• 300 g flour, plain white
• 2 teaspoon baking powder
• 75 g icing sugar
• 1/4 teaspoon ginger, ground

Instructions

• 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.