Cranberry Pear Upside-Down Muffins
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With sticky tops and cakelike texture, these muffins star on any buffet table.
Servings: 12 muffins
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 260 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 39 mg |
| sodium | 255 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 11% |
| vit A | 8% |
| vit C | 2% |
| folate | 22% |
Suggested Recipes
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2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk
1/2 cup (125 mL) unsalted butter, melted
1 egg
1 tsp (5 mL) vanilla
Topping:
2 pears
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) dried cranberries
1 tsp (5 mL) cinnamon
2 tsp (10 mL) unsalted butter, melted
Preparation:
Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.
Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, cranberries and cinnamon.
In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together 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 for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.
Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, cranberries and cinnamon.
In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together 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 for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.
Tags:
Cakes; Grains; Sugar/Sweets; Cheese/Other Dairy; Eggs; Fruits; Bake;
Source
Canadian Living Magazine: December 2007
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