PEAR AND SOUR CREAM CRUMBLE MUFFINS


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PEAR AND SOUR CREAM CRUMBLE MUFFINS

 

PEAR AND SOUR CREAM CRUMBLE MUFFINS
PREPARATION 20 MINS • COOKING 25 MINS • MAKES 12
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Ingredients
  1. 125g butter
  2. 1 ¾ cups self raising flour
  3. ½ teaspoon baking soda
  4. 1 teaspoon cinnamon
  5. ½ teaspoon ginger
  6. pinch salt
  7. 1 large or 2 small pears, peeled and diced
  8. 2 eggs
  9. ¾ cup sour cream
  10. ½ cup Rice Malt Syrup
Crumble
  1. 1 tablespoon dextrose
  2. 2 tablespoons flour
  3. 2 tablespoons almond meal
  4. 2 tablespoons rolled oats
  5. ¼ teaspoon cinnamon
  6. ¼ teaspoon mixed spice
Instructions
  1. Preheat the oven to 180°C. Line muffin tray with paper cases or use a silicone muffin pan.
  2. Melt butter over low heat then remove from heat and allow to cool slightly.
  3. Make the crumble topping by combining all of the crumble ingredients together in a small bowl. Use 1 tablespoon of the melted butter and mix into crumble mixture thoroughly. Set aside to use later.
  4. Sift flour, baking soda, cinnamon, ginger and salt into a large bowl and combine well. Add the diced pear and stir to combine.
  5. In a 1 litre jug or bowl, whisk eggs lightly then add sour cream and Rice Malt Syrup and mix well. Whisk in the cooled butter, ensuring all the wet ingredients are well combined.
  6. Add the wet ingredients to the dry ingredients and mix until just combined...do not over-mix or your muffins will be tough.
  7. Spoon the mixture into the muffin tray to divide evenly between the 12 cups. Sprinkle the crumble mixture over the top of each muffin.
  8. Bake for 23-25 minutes or until cooked.
Sugar Freedom http://www.sugarfreedom.com.au/

1 Comment

  •    Reply

    Absolutely LOVE these! I have a second batch in the oven now. I made them with Apple instead of pear the first time and this time I have done a mixture of the two. I also substituted the sour cream for natural yoghurt. I added some lemon zest this Tome- cannot wait to have one! Thanks for a great recipe

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