Pear and Almond Muffins
These pear and almond muffins are packed with fiber and plant protein.
If you don't have almonds, walnuts or pecans make a good substitute.
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 3 eggs
- 1 ¼ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- ¼ cup Almond flour
- 8 small Pear (peeled, cored and quartered)
For the muffins: heat the oven to 350°F. Grease an 8 hole muffin tin.
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 crystallize.
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 color, then immediately pour onto the oiled tray and set aside to cool and set.