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Pear and Almond Muffins

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Pear and Almond Muffins
545
calories
Calories
0
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moderate
Difficulty
45 min.
Preparation
Nutritions
Fat26.54 g
Saturated Fat Acids8.61 g
Protein10.21 g
Roughage8.24 g
Sugar added25.15 g
Calorie545
1 muffin contains
Calories545
Protein/g10.21
Fat/g26.54
Saturated fatty acids/g8.61
Carbohydrates/g72.25
Added sugar/g25.15
Roughage/g8.24
Cholesterol/mg96.15
Vitamin A/mg159.75
Vitamin D/μg0.75
Vitamin E/mg8.46
Vitamin B₁/mg0.17
Vitamin B₂/mg0.49
Niacin/mg3.4
Vitamin B₆/mg0.09
Folate/μg78.03
Pantothenic acid/mg0.26
Biotin/μg14.36
Vitamin B₁₂/μg0.49
Vitamin C/mg7.65
Potassium/mg388.47
Calcium/mg184.88
Magnesium/mg86.81
Iron/mg2.25
Iodine/μg22.5
Zinc/mg1.03

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 8 muffins
For the muffins
½ cup
½ cup
superfine caster sugar
3
1 ¼ cups
1 teaspoon
¼ cup
8
small Pear (peeled, cored and quartered)
For the crispy almonds
1 ¼ cups
sliced almonds (lightly toasted)
½ cup
2 tablespoons
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Preparation steps

Step 1/8
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 8 hole muffin tin.
Step 2/8
Beat the butter butter and sugar together in a mixing bowl until light, then add the eggs one at a time, beating well until incorporated.
Step 3/8
Add the flour, baking powder and ground almonds to the cake mixture and fold in until smooth.
Step 4/8
Spoon the mixture into the tins to cover the base. Stand 4 pear quarters in each tin and carefully spoon the mixture over and around the pears.
Step 5/8
Bake for 20 minutes, until the cakes are the pears are soft and the muffins are cooked through. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Step 6/8
For the crispy almond topping: lightly oil a baking tray. Heat the sugar and water in a pan over a medium heat, swirling the pan from time to time until the sugar dissolves, but don’t stir, as this can cause it to crystallise.
Step 7/8
Reduce the heat to very low and simmer gently until the liquid forms a pale golden caramel. Tip in the toasted almonds and cook gently for 2-3 minutes until the caramel is a light golden colour, then immediately pour onto the oiled tray and set aside to cool and set.
Step 8/8
When the caramel has set, break into pieces and place on the muffins.

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