Pear and poppy seed cupcakes

Ideas
12 servings Prep: 15 mins, Cooking: 20 mins
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Fruit

By Food24 November 03 2009
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Ingredients (9)

80.00 g almonds — ground
220.00 g white sugar
120.00 g flour — self-raising
25.00 ml poppy seeds
4.00 eggs — whites only, beaten
145.00 g butter — melted and cooled
420.00 g pear halves — tinned, drained, sliced
50.00 ml brown sugar
cream — thick, to serve
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Method:

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.



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