Ginger Apple Pear Muffins

Ingredients:

1 large pear, with skin, finely chopped
1 large apple, peeled and cored, finely chopped
1 1/2 tsp. ground cinnamon
1/3 c. sugar
1 tsp. lemon juice
1/2 c. sour cream
1 egg
1 tsp. vanilla
1 tsp. pear extract
1/3 c. milk, 1%
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. powdered sugar
1/2 tsp. beet powder (or a drop of red food coloring)
1/2 tsp. ground ginger
1 Tbs. warm water

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners. Combine the apple, pear, cinnamon, sugar and lemon juice in a small bowl, and set aside. In medium size bowl, whisk together the sour cream, egg, vanilla, pear extract and milk, and set aside. In a large bowl, whisk the flour, baking powder and soda and salt together. Make a well in the center. Pour half of the wet mixture and fruit mixture into the center of the well. Mix everything together gently with a spatula. Then add the remaining liquid mixture and fruit mixture. Mix just until everything is incorporated well. Divide evenly among the muffin cups. Bake in the oven for 30 minutes. Remove from the oven and cool for 5 minutes in the pan, then transfer to a cooling rack. While the muffins are cooling, mix the powdered sugar, ground ginger, beet powder and warm water together with a spoon. Drizzle on top of the cool muffins, and top with your sprinkles! (Makes 12 muffins, 4 WW points each.)