upside-down maple and pear muffins
- 2 small (400g) William (firm green) pears
- 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). Cut 1 of the pears into 6 x 1cm-thick round slices and place 1 slice in each base of 6 x ¾-cup-capacity (180ml) well-greased large Texan muffin tins.
- Pour the maple syrup over each slice and cook for 10 minutes or until the pear is tender. Peel and grate the remaining pear and place 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. Spoon into the muffin tins, tapping the tins gently.
- Cook for 15 minutes or until cooked when tested with a skewer. Remove from the oven and, while hot, invert onto a tray. Set aside to cool for 5 minutes. Serve with extra maple syrup. Makes 6.
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