pear and almond muffins

 

pear and almond muffins
545 kcal

(0)

Difficulty:moderate
Preparation:45 min
Ready in:45 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
545
27%
Protein
10 g
20%
Fat
27 g
34%
Added Sugar
25 g
28%
Carbohydrates
72 g
28%
Roughage
8 g
-
Saturates
9 g
-

Recipe Development: EAT SMARTER

Ingredients

For muffins

For the muffins
½ cupsbutter
½ cupssuperfine caster sugar
3eggs
1 ¼ cupsself-rising flour sifted
1 teaspoonBaking powder
¼ cupsAlmond flour
8small Pear peeled, cored and quartered
For the crispy almonds
1 ¼ cupssliced almonds lightly toasted
½ cupssuperfine caster sugar
2 tablespoonswater

Directions

1 For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 8 hole muffin tin.
2 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.
3 Add the flour, baking powder and ground almonds to the cake mixture and fold in until smooth.
4 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.
5 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.
6 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.
7 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.
8 When the caramel has set, break into pieces and place on the muffins.
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