Pear Upside-Down Muffins

Author: Canadian Living

These cakelike muffins with sticky tops turn out of the pan perfectly if you let them cool a little first.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: January 2004

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 1 egg
  • 1 teaspoon vanilla
Topping:
  • 2 pears
  • 1/2 cup packed brown sugar
  • 1/4 cup raisin
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter melted

Method

Grease nonstick muffin cups. Line bottoms with parchment or waxed paper; set aside.

Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Add sugar, raisins and cinnamon; stir to mix.

In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, 5 minutes. Divide among muffin cups; set aside.

In bowl, whisk flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk buttermilk, butter, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.

Bake in centre of 375°F (190°C) oven until tester inserted in centre comes out clean, 20 minutes. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.

Nutritional facts <b>Per muffin:</b> about

  • Sodium 322 mg
  • Protein 4 g
  • Calories 269.0
  • Total fat 11 g
  • Cholesterol 46 mg
  • Saturated fat 6 g
  • Total carbohydrate 41 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pear Upside-Down Muffins

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