These cakelike muffins with sticky tops turn out of the pan perfectly if you let them cool a little first.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2004
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.
Nutritional facts <b>Per muffin:</b> about
- Sodium 322 mg
- Protein 4 g
- Calories 269.0
- Total fat 11 g
- Cholesterol 46 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
- Iron 12.0
- Folate 14.0
- Calcium 7.0
- Vitamin A 10.0
- Vitamin C 2.0