0
Print

Pear and Almond Muffins

Recipe author: EAT SMARTER
Pear and Almond Muffins
0
Print
545
calories
Calories
45 min.
Preparation
moderate
Difficulty

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
print shopping list

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.