Pear Muffins with Carmelized Pear Topping
These pear muffins are a good source of nutrients like potassium and fiber.
These muffins are less than 300 calories per serving.
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- For the cupcakes
- 2 cups self-rising flour (sifted)
- 1 tsp Baking powder
- 1 pinch salt
- 0.333 cup superfine caster sugar
- 1 cup milk
- 2 eggs (beaten)
- ½ cup butter (melted)
- 2 firm Pear (peeled, cored & diced)
- For the topping
- 4 firm Pear (peeled, cored & diced)
- 1 Tbsp lemon juice
- ⅔ cup sugar
- 2 Tbsps water
- 2 tsps butter
For the cupcakes: preheat the oven to 400°F. Grease a 12 hole muffin pan.
Sift the flour, baking powder and salt into a mixing bowl, then stir in the sugar.
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.
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.
For the topping: toss together the pears and lemon juice. Set aside.
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.
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.
Spoon the topping on the cakes and leave to set.