If you're a fan of a winter crumble, you'll love these transportable mini versions just as much! Pop them into your lunchbox or reheat for an afternoon tea with a cuppa.
- 410 g canned pears in juice, drained
- 1 ¾ cups self-raising flour
- ½ cup caster sugar
- ½ cup sour cream
- ¼ cup milk
- 100 g unsalted butter, melted, cooled
- 1 free-range egg
- thick vanilla custard, to serve
- ⅓ cup plain flour
- 50 g cold unsalted butter, finely chopped
- ½ cup finely chopped walnuts
- ¼ cup brown sugar, firmly packed
- Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
- Drain pears, discarding juice. Process pears in a food processor until smooth.
- Place flour in a large bowl. Stir in sugar. Add pear puree, sour cream, milk, butter and egg. Whisk until combined. Divide mixture evenly among paper cases.
- To make crumble, place flour in a bowl. Rub in the butter with your fingertips. Stir in the walnuts and sugar. Sprinkle the crumble over muffin mixture.
- Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Remove.
- Serve warm muffins with custard.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||17.2 g|
|Total carbohydrates||68.4 g|
|- Sugars||34.7 g|
|Dietary fibre||2.6 g|