Glazed Pear Muffins

From the kitchen of Judy Gray
Spray muffin pay (12 muffins)

Mix together in large bowl:
2 large pears ripe with skin - diced
1/2 tsp cinnamon
1/3 cup sugar
1 tsp fresh lemon juice

Second bowl beat:
1/2 cup sour cream
1 large egg
1 tsp vanilla
1/3 cup milk

In a third bowl and mix well:
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking power
add contents of first and second bowl alternating, mix well

Pour into muffin cups 2/3 to 3/4 full
Bake at 375 for 30-35 min

Make glaze. Mix well:
1/2 cup powered sugar
1/4 tsp ground ginger
1/4 tsp vanilla
3 T water

After baking let muffins cool for 5 to 10 min then brush with glaze.

Weight Watchers: 3 pts

Pumpkin Flan

½ cup granulated sugar
¾ cup light brown sugar
½ tsp each ground cinnamon and ginger
¼ tsp each nutmeg and salt
1 cup cooked pumpkin puree
1 ½ cup half and half or cream
5 large eggs – beaten
1 tsp vanilla extract
Preheat oven to 350
Warm 9 inch pie plate in oven
In heavy sauce pan caramelize sugar to liquid, pour into warmed pie plate and spread to cover bottom
In a large bowl whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin. In med bowl whisk together the half and half, eggs and vanilla. Add to pumpkin mixture thoroughly blend Pour into warm pie plate.
Place in water bath (water to reach up to half way point of pie plate)for 1 hour and 10 min.
Let cool, run knife around edges to loosen.
Refrigerate – turn onto serving plate