Cranberry Pear Upside-Down Muffins

Cranberry Pear Upside-Down Muffins Author: Canadian Living Credits: Cranberry Pear Upside-Down Muffins

With sticky tops and cakelike texture, these muffins star on any buffet table.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 1 egg
  • 1 teaspoon vanilla
Topping:
  • 2 pears
  • 1/2 cup packed brown sugar
  • 1/4 cup dried cranberry
  • 1 teaspoon cinnamon
  • 2 teaspoons unsalted butter melted

Method

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.

Nutritional facts Per muffin: about

  • Sodium 255 mg
  • Protein 4 g
  • Calories 260.0
  • Total fat 9 g
  • Cholesterol 39 mg
  • Saturated fat 6 g
  • Total carbohydrate 41 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Pear Upside-Down Muffins

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