upside-down maple and pear muffins
- 2 small Williams (firm green) pears (400g)
- ¼ cup (60ml) maple syrup, plus extra to serve
- 1¼ cups (185g) self-raising (self-rising) flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ cup (55g) caster (superfine) sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
- ¼ cup (60ml) vegetable oil
- Preheat oven to 180°C (350°F). Grease 6 x ¾-cup-capacity (180ml) Texas muffin tins. Slice 3 x 1cm-thick rounds from each pear to fit the base of the tins, reserving any unused pear. Place a pear round in the base of each tin. Pour the maple syrup over the pear in the tins and bake for 10 minutes or until the pear is tender.
- Peel and grate the reserved pear and place it in a large bowl. Add the flour, nutmeg, cinnamon and sugar and mix to combine. Add the egg, vanilla, milk and oil, and, using a butter knife, mix until just combined. Divide the mixture between the pear-lined tins, tapping gently to settle. Bake for 15 minutes or until cooked when tested with a skewer.
- Invert the tins onto a tray and allow to cool for 5 minutes. Serve muffins warm with extra maple syrup. Makes 6
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