Pear Upside-Down Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 269269 cal |
| pro | 4 g4g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 41 g41g carb |
| fibre | 1 g1g fibre |
| chol | 46 mg46mg chol |
| sodium | 322 mg322mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1212 iron |
| vit A | 1010 vit A |
| vit C | 22 vit C |
| folate | 1414 folate |
These cakelike muffins with sticky tops turn out of the pan perfectly if you let them cool a little first.
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1 tbsp baking powder 1 tbsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1 cup buttermilk 1 cup buttermilk
- 1/2 cup butter , melted1/2 cup butter, melted
- 1 egg 1 egg
- 1 tsp vanilla 1 tsp vanilla
- Topping:
- 2 pears 2 pears
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/4 cup raisins 1/4 cup raisins
- 1 tsp cinnamon 1 tsp cinnamon
- 2 tbsp unsalted butter , melted2 tbsp unsalted butter, melted
Preparation
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.
Source : Canadian Living Magazine: January 2004
- Keywords : Bake; Dessert; Pears; Raisins; Buttermilk; Brown sugar; Flour; Eggs;
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