Pear muffins are a wonderful, light and unusual tea treat. When baked, the pear tends to loosen the dough, so the muffins are crumbly and airy.
It is necessary
-
- For the test:
- 3 medium sized pears
- 250 g sour cream 20% fat
- 100 g margarine or spread
- 1 egg
- 1 egg yolk
- 3.5 cups wheat flour
- 1 cup of sugar
- 1 teaspoon baking soda
- 1 teaspoon citric acid
- 0.5 teaspoon cinnamon (optional)
- For glaze:
- 1 egg white
- 3 tablespoons caster sugar
- marmalade or candied fruits for decoration
Instructions
Step 1
Dissolve spread or margarine over low heat.
Step 2
Beat the egg and yolk.
Step 3
Add spread, sour cream, egg, sugar, soda, lumonic acid to the sifted flour and knead the dough until smooth. The dough should be thick enough and should not drip from the spoon.
Step 4
Peel the pears, remove the core, cut into small cubes 1X1 cm in size.
Step 5
Carefully combine the pear with the dough.
Step 6
Let the dough stand for 20-30 minutes.
Step 7
We spread the dough into a mold.
Step 8
We put the cake to bake in an oven preheated to 170 degrees for 40 minutes.
Step 9
To prepare the glaze, beat the egg white by adding powdered sugar.
Step 10
The freshly baked muffin should stand and cool in the mold. After removing it from the oven, cover the cassette with a dry towel.
Step 11
Cover the cooled muffin with icing, decorate with candied fruits or marmalade and can be served.
Bon Appetit
