Pear Muffins with Carmelized Pear Topping

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Pear Muffins with Carmelized Pear Topping
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
288
calories
Calories

Healthy, because

Even smarter

Nutritional values

These pear muffins are a good source of nutrients like potassium and fiber.

These muffins are less than 300 calories per serving.

1 cupcake contains
(Percentage of daily recommendation)
Calorie288 kcal(14 %)
Protein4.11 g(4 %)
Fat9.97 g(9 %)
Carbohydrates46.9 g(31 %)
Sugar added16.77 g(67 %)
Roughage2.76 g(9 %)
Vitamin A108.29 mg(13,536 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.98 mg(17 %)
Vitamin B₆0.04 mg(3 %)
Folate55.05 μg(18 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.78 μg(2 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C4.27 mg(4 %)
Potassium160.06 mg(4 %)
Calcium126.75 mg(13 %)
Magnesium12.56 mg(4 %)
Iron1.19 mg(8 %)
Iodine14.68 μg(7 %)
Zinc0.31 mg(4 %)
Saturated fatty acids5.77 g
Cholesterol53.25 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 cups
1 teaspoon
1 pinch
0.333 cup
superfine caster sugar
1 cup
2
eggs (beaten)
½ cup
butter (melted)
2
firm Pear (peeled, cored & diced)
For the topping
4
firm Pear (peeled, cored & diced)
1 tablespoon
cup
2 tablespoons
2 teaspoons
How healthy are the main ingredients?
salteggPearPearsugar

Preparation steps

1.

For the cupcakes: preheat the oven to 400°F. Grease a 12 hole muffin pan.

2.
Sift the flour, baking powder and salt into a mixing bowl, then stir in the sugar.
3.
Mix together the milk, eggs and melted butter and pour into the dry ingredients, along with the pears. Stir until just beginning to combine - the batter should still be lumpy.
4.
Spoon the mixture into the tins. Bake for 15-20 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: toss together the pears and lemon juice. Set aside.
6.
Stir together the sugar and water in a heavy frying pan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and cook for 4-5 minutes, swirling the pan, until the sugar turns a deep amber. Do not stir.
7.
Remove from the heat and swirl in the butter. Add the pears, cover and cook over a low heat, stirring occasionally, for about 10 minutes, until the caramel has dissolved and the pears are translucent. Set aside to cool slightly.
8.
Spoon the topping on the cakes and leave to set.