- 150g butter, chopped
- 1/2 cup firmly packed brown sugar
- 1/4 cup pure maple syrup
- 1 cup plain flour, sifted
- 1 1/4 cups self-raising flour, sifted
- 2 teaspoons ground cinnamon
- 1/2 cup chopped macadamia nuts
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 415g can sliced pears in juice, drained, thinly sliced
- Icing sugar mixture, for dusting
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Combine butter, sugar and maple syrup in a saucepan over medium-low heat. Cook, stirring, for 3 minutes or until smooth. Set aside for 5 minutes. Stir in plain flour, self-raising flour, cinnamon, macadamias, buttermilk and egg. Divide mixture between cases. Top with pear. Bake for 20 to 25 minutes or until golden and a skewer inserted in 1 cake comes out clean. Stand in pan for 2 minutes. Turn, top-side up, onto a wire rack to cool. Serve dusted with icing sugar. / taste.com
