Cranberry Pear Upside-Down Muffins

Calories each: 260

• 2 cups (500 mL) all-purpose flour
• 1/2 cup (125 mL) packed brown sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) buttermilk
• 1/2 cup (125 mL) unsalted butter, melted
• 1 egg
• 1 tsp (5 mL) vanilla
• Topping:
• 2 pears
• 1/2 cup (125 mL) packed brown sugar
• 1/4 cup (60 mL) dried cranberries
• 1 tsp (5 mL) cinnamon
• 2 tsp (10 mL) unsalted butter, melted

Preparation

Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.

Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, cranberries and cinnamon.

In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.

Bake in centre of 375°F (190°C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.

Source : Canadian Living Magazine: December 2007