Glazed Pear Muffins

2 spray(s) cooking spray

2 large pear(s), ripe, Bosc, with skin
...
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 tsp vanilla extract

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

1/4 tsp vanilla extract

1 Tbsp water, warm, or more if necessary

Instructions

· Preheat oven to 375ºF 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, 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.

*Courtesy of WW online.

Yummy Breakfast pies

3/4 lb Breakfast Sausage (we like mild)
1/8 c minced onion
1/8 c minced green bell pepper
1 (12 oz) can refrigerated biscuit dough
3 eggs, beaten
3 TB milk
1/2 c shredded colby-monterey jack cheese

Preheat over to 400 degrees.
In a large skillet, over med heat, combine sausage, onion and green pepper. Cook until sausage is evenly browned and broke apart. Drain, and set aside.
Seperate the dough into 10 biscuits. Flatten each biscuit, then line the bottom and sides of 10 muffin cups. evenly distribute the sausage mixture between the cups. Mix together the eggs and milk and divide among the sausage filled cups. sprinkle tops with shredded chese.
Bake 18-20 min or until filling is set.

You can also freeze then reheat for a fast and easy breakfast.

Yummy Food and more

This blog is created out of my desire to have all the recipes I love so much in one place. I tried writing them all down, I tried cutting and pasting from magazines, printing recipes from the world wide web and putting them in a binder, and I never find room for these books in my kitchen. Not enough space for all those books, I suppose. My next kitchen will be HUGE with tons of room for new recipe books! For now, this is my Food blog and I'll be filling it with tons of yummy recipes!