With sticky tops and cakelike texture, these muffins star on any buffet table.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
MethodGrease 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
- Iron 11.0
- Folate 22.0
- Calcium 8.0
- Vitamin A 8.0
- Vitamin C 2.0