Glazed Pear Muffins Weight Watchers Recipes

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

GLAZED PEAR MUFFINS ( WEIGHT WATCHERS)

Steps:

• Preheat oven to 375' and spray a muffin pan with a cooking spray.
• Core and chop the pears into tiny bite size pieces and place into a bowl.
• Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
• In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside.
• In a large bowl, sift together flour, salt, baking soda and baking powder.
• Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
• Drop by Tablespoons into prepared muffin tins. Fill 3/4 full.
• Bake for 30 to 35 minutes.
• Remove from oven and cool 5 minutes in the pan.
• Remove muffins from the tin and let cool completey before glazing the muffins.
• While they are cooling you can go ahead and make the glaze.
• In a bowl mix together powered sugar, ginger,.
• vanilla extract and water.
• Add another tsp of water if the glaze is to think.
• Spread a thin layer of glaze over each cooled muffin.

RICH CHEESE SAUCE (WEIGHT WATCHERS)

Steps:

• Whisk together evaporated milk and flour in medium saucepan until smooth.
• Whisk in low-fat milk, mustard, and salt until blended.
• Bring to simmer over medium heat and cook, stirring until thickened about 4 minutes.
• Stir in Cheddar and pepper.
• Remove saucepan from heat and stir until cheese is melted and sauce is smooth.
• Use or refrigerate in covered container up to 3 days.

BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS

Steps:

• Preheat oven to 375. Place muffin liners in muffin tins. (15)
• Combine 2 c flour, baking soda, baking powder and salt; set aside.
• Mix sugar and Splenda; set aside.
• Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
• Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
• Fold in blueberries and fill each muffin liner; set asided.
• To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
• Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
• You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.

LIME-GINGER SYRUP FOR FRUIT SALADS (WEIGHT WATCHERS)

Steps:

• Combine first 6 ingredietns in a small saucepan.
• Bring to a boil over medium heat; cook 5 minutes, whisking constantly.
• Remove from heat; cool.
• Stir in lime and orange zests.
• Chill for 30 minutes.
• Toss with your favorite mixed fresh fruit and serve.
• 1/2 cup serving is 2 Weight Watchers points.

WEIGHT WATCHERS CHICKPEA SOUP

Steps:

• Heat the oil in a medium saucepan. Add onion, cook and stir until softened (about 5 min). Add garlic, cook and stir for 1 minute. Stir in chickpeas, sage, and pepper.
• Stir in the broth, spinach, and salt; bring to a boil. Use an immersion blender to puree (or transfer to a food processor and puree). Simmer for 5 minutes after pureeing. Stir in lemon juice.