Cranberry Pear Upside-Down Muffins
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% |
-
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.
Source
Canadian Living Magazine: December 2007
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