Glazed Pear Muffins

Ingredients for Muffins
2 large pears, (Bosc with skin)
1/2 tsp ground cinnamon
1/3 cups sugar, granulated
1 tsp lemon juice
1/2 cups sour cream
1 large egg, beaten
1 tsp vanilla extract
1/3 cup fat-free skim milk
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Ingredients for Glaze
1/2 cup powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, or more if necessary

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

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

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

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

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 thick).

Drop batter into prepared muffin holes until about 2/3 or 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to 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, 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.