Glazed Pear Muffins                             Weight Watchers Recipe

     Ingredients
          2 spray(s) cooking spray
          2 large pear(s), ripe, Bosc, with skin  (or apples if you like)
          1/2 tsp ground cinnamon
          1/3 cup(s) sugar, granulated
          1 tsp fresh lemon juice
          1/2 cup(s) sour cream
          1 large egg(s), beaten
          1 1/4 tsp vanilla extract, divided
          1/3 cup(s) fat-free skim milk
          2 cup(s) all-purpose flour, unbleached
          1 tsp baking powder
          1/2 tsp baking soda
          1/2 tsp table salt
          1/2 cup(s) powdered sugar
          1/4 tsp ground ginger
          1 Tbsp water, warm, or more if necessary

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

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

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

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

     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 into prepared muffin holes until about 2/3  to  3/4  full;
     bake  until tops are golden, about 30 to 35 minutes.  Remove from oven
     and cool for 5 minutes in muffin pan; remove from pan to a  wire  rack
     to  cool  completely.   (Or  leave slightly warm to dip into glaze for
     easier preparation.)

     While muffins are cooling, make glaze: Mix  together  powdered  sugar,
     ginger,  remaining 1/4 teaspoon vanilla and warm water 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.