Pear and Almond Muffins
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Healthy, because
Even smarter
These pear and almond muffins are packed with fiber and plant protein.
If you don't have almonds, walnuts or pecans make a good substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 3 eggs
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¼ cup Almond flour
- 8 small Pear (peeled, cored and quartered)
- For the crispy almonds
- 1 ¼ cups sliced almonds (lightly toasted)
- ½ cup caster sugar
- 2 Tbsps water
Preparation steps
1.
For the muffins: heat the oven to 350°F. Grease an 8 hole muffin tin.
2.
Beat the butter butter and sugar together in a mixing bowl until light, then add the eggs one at a time, beating well until incorporated.
3.
Add the flour, baking powder and ground almonds to the cake mixture and fold in until smooth.
4.
Spoon the mixture into the tins to cover the base. Stand 4 pear quarters in each tin and carefully spoon the mixture over and around the pears.
5.
Bake for 20 minutes, until the cakes are the pears are soft and the muffins are cooked through. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the crispy almond topping: lightly oil a baking tray. Heat the sugar and water in a pan over a medium heat, swirling the pan from time to time until the sugar dissolves, but don’t stir, as this can cause it to crystallize.
7.
Reduce the heat to very low and simmer gently until the liquid forms a pale golden caramel. Tip in the toasted almonds and cook gently for 2-3 minutes until the caramel is a light golden color, then immediately pour onto the oiled tray and set aside to cool and set.
8.
When the caramel has set, break into pieces and place on the muffins.
