Time to bring back some fruits. These muffins are moist and filled with flavor, and they turned out to be a hit with my father.
Ingredients
Pear Sauce/Jam
10-12 pears (chopped)
2 tsp cinnamon
2 tsp cardamom
Batter
200 g (7 oz) butter (melted)
100 g (3,5 oz) sugar
3 eggs
300 g (10,5 oz) plain flour
2 tsp vanilla sugar
2 tsp baking powder
2 tsp cinnamon
2 tsp cardamom
1 tsp ground ginger
1/2 tsp nutmeg
2 tbsp of cocoa
Frosting/Decoration
Powdered sugar
Vanilla sugar
Cream Cheese
Water
Chopped Almonds
How to do it
Pear Sauce/Jam
- Chop the pears, and put them in a saucepan.
- Mix in cinnamon and cardamom.
- Heat up the pears, and let it simmer until much of the fluids has evaporated.
- Let the sauce/jam cool down a bit.
Batter
- Preheat the oven to 200 ºC/ 395 ºF.
- Melt the butter and let it cool down a bit.
- In a large bowl, mix together eggs and sugar until you have a thick and fluffy mixture.
- Stir in the melted butter.
- In a separate bowl, mix together plain flour, baking powder vanilla sugar and the spices, then slowly add them to the mixture and stir until you have a smooth batter.
- Carefully stir in the pear sauce/jam with a wooden spoon.
- With a couple of spoons, transfer the batter to muffins liners in a cupcake/muffins form.
- When you’ve transferred about 1/2 of the batter into muffins liners, stir in 2 tbsp of cocoa to the rest of the batter. Then transfer the rest of the batter to muffins liners in a cupcake/muffins form.
- Bake the muffins in the middle of the oven until they have a golden surface, or until a skewer put in the center of the muffins comes out clean, about 15-20 minutes.
- Take the muffins out of the oven, and let them cool down in the muffins/cupcake form for a few minutes. Then let them cool down on a cooling rack.
Frosting/Decoration
- Mix together powdered sugar, vanilla sugar (1-2 tsp), cream cheese (about 2 tbsp) and water until you have a smooth, yet fluid, mix.
- Cover the muffins with the frosting and decorate with chopped almonds.
Enjoy!
Cake to the people 