Pear and poppy seed cupcakes


Ingredients 9
Servings 12
Time 15 minutes

Ingredients

  • 80
    g
    ground almonds
  • 220
    g
    white sugar
  • 120
    g
    self-;raising flour
  • 25
    ml
    poppy seeds
  • 4
    large egg whites, beaten until softly peaking
  • 145
    g
    butter, melted and cooled
  • 420
    g
    pear halves, drained and sliced
  • 50
    ml
    brown sugar
  • thick cream to serve
 

Method

20 minutes
 
Combine the almonds, white sugar, flour and poppy seeds in a large bowl. Stir in the egg whites, then add the melted butter and stir well to combine. Spoon into 12 greased muffin tins. Top each one with three slices of pear and bake in preheated 200 °C oven for 20 minutes, or until cooked through. Sprinkle with brown sugar as soon as they're out of the oven. Allow to stand in tins for three minutes, then turn out and serve warm with plain yoghurt or thick cream for afternoon tea or as a dessert.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.