Pear Muffins
DIFFICULTY
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
8
- 100 g Wholemeal flour
- 140 g Flour type 405
- 1 package Baking Powder
- 2 TEASPOONS Cinnamon
- 1/4 TEASPOON Clove powder
- 1 Egg
- 120 g demerara sugar
- 125 g soft butter (or 80 ml vegetable oil)
- 2 TABLESPOONS Rum (or a few drops of rum aroma)
- 180 g Yoghurt
- 100 g ripened cream
- 250 g fresh pears or from the can (the small one from the Metro)
- 100 g Flour
- 60 g Sugar
- 1 TEASPOON Cinnamon
- 60 g soft butter
Directions
- 1
Preheat the oven to 180°C.
- 2
Mix the sifted flour, baking powder, cinnamon and clove powder.
- 3
Whisk the egg in a bowl and add the sugar. Gradually stir the butter into the egg mixture. Add the rum, yoghurt, sour cream and mix.
- 4
Add the flour mixture to the egg mixture and stir until all ingredients are moist.
- 5
Peel the pears, cut them in half and cut out the core. Cut the fruit into large pieces and carefully fold them into the dough.
- 6
For the butter crumbles, mix the flour with sugar and the cinnamon. Add the warm butter and knead to a crumbly dough, so that crumbles are formed.
- 7
Pour the dough into the muffin cups and sprinkle with the crumbles. Bake in the oven at 180°C for 20-25 minutes.
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