Pear Upside-Down Muffins
These cakelike muffins with sticky tops turn out of the pan perfectly if you let them cool a little first.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 269 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 41 g |
| fibre | 1 g |
| chol | 46 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 12% |
| vit A | 10% |
| vit C | 2% |
| folate | 14% |
-
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) 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) raisins
1 tsp (5 mL) cinnamon
2 tbsp (25 mL) 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
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