Cranberry Pear Upside-Down Muffins
Cranberry Pear Upside-Down Muffins
Photography by Matthew Kimura
- Portion size: 12 muffins
This recipe makes 12 muffins servings
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 |
With sticky tops and cakelike texture, these muffins star on any buffet table.
Ingredients
- 2 cups 2cupsall-purpose flour
- 1/2 cup 1/2cuppacked brown sugar
- 1 tbsp 1tbspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1 cup 1cupbuttermilk
- 1/2 cup 1/2cupunsalted butter, melted
- 1 1eggeggs
- 1 tsp 1tspvanilla
- Topping:
- 2 2pearpears
- 1/2 cup 1/2cuppacked brown sugar
- 1/4 cup 1/4cupdried cranberrydried cranberries
- 1 tsp 1tspcinnamon
- 2 tsp 2tspunsalted 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.
Source : Canadian Living Magazine: December 2007
