Pear and poppy seed cupcakes

Ingredients 9
Servings 12
Time 15 minutes


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


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

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