Name: Almond muffins with caramelised pear
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 1/4 cup self-raising flour, sifted; 2 teaspoon ground cinnamon; 3/4 cup almond meal; 1/3 cup blanched almonds, toasted, chopped; 1/2 cup caster sugar; 1/2 cup milk; 125 gram butter, melted; 2 eggs; 1 teaspoon vanilla extract; Caramelised pear; 30 gram butter; 1/3 cup brown sugar; 1 pear, peeled, cored, quartered, thinly sliced

Ingredients

1 1/4 cup self-raising flour, sifted

2 teaspoon ground cinnamon

3/4 cup almond meal

1/3 cup blanched almonds, toasted, chopped

1/2 cup caster sugar

1/2 cup milk

125 gram butter, melted

2 eggs

1 teaspoon vanilla extract

Caramelised pear

30 gram butter

1/3 cup brown sugar

1 pear, peeled, cored, quartered, thinly sliced

Method

1.Preheat oven to moderate 180°C (160°C fan-forced). Lightly grease a 12-hole muffin pan.

2.To make caramelised pear: Combine butter and sugar in a large frying pan on medium. Saute pear for 4-5 minutes, until just tender. Cool to room temperature.

3.Sift flour and cinnamon into a bowl. Stir in almond meal, almonds and sugar.

4.In a jug whisk together milk, butter, eggs and vanilla.

5.Make a well in the centre of dry ingredients. Add milk mixture all at once. Fold in 1/2 drained caramelised pears. Mix lightly until just combined – do not over-mix.

6.Divide mixture among recesses. Top with remaining pear.

7.Bake for 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool. Serve drizzled with any remaining caramel sauce.