I wonder all those thousands of years ago when bread was first made, if the people then would have shuddered at the thought of someone making a ‘sandwich’ from it, putting ‘odd’ ingredients like ham and cheese in between two slices of bread?
Haven’t we come a long way since those days where bread was the main and often the only food to sustain life when times were hard or there wasn’t anything to hunt.
I’ve used a Cornbread Muffin Mix. to make this recipe. Well, the package looked so nice, and the picture on the front looked like cup cakes. So I decided I would make some nice caramel pear cupcakes with this mix. Why not? So I decided I would add a few more flavours to make it exciting, and inviting.
These are great served as a dessert! If you cut one open, and pour some of your reserved filling mix on top, serve with some ice cream or custard, these are simply fabulous!
You get the wonderful caramel and pear flavour which go well with each other, then in contrast you get the distinct texture from cornbread, slightly grainy, and then the smooth ice cream or custard. A simple and perfect dessert I would say!
Prep Time: 5 – 10 minutes
Cook Time: 8 – 10 minutes Approx
1 package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice
1/4 Teaspoon Pumpkin or Mixed Spice
1. Peel, slice and chop the fruit into small cubes. Then add a squeeze of lemon juice and toss in a bowl. The lemon juice will stop the fruit going brown.
2. Add all the ingredients to the pan, EXCEPT the spices.
3. Bring to the boil and when it starts bubbling, remove from the heat, add your spices and allow to cool.
4. Follow the instructions on the muffin package and preheat oven to 190C/ 475F.
5. Grease or line the muffin pans. (I lined mine)
6. Make up the muffin mix as instructions on package then add batter to each muffin case, about 2/3 full in each.
7. Then use a teaspoon and place enough caramel pears in each muffin until the batter comes nearly to the top on the muffin cases. If you have any caramel liquid in the bowl, you can add it too, like in the photo. If you have any pear left over, you can reheat and pour over the muffins when serving!
8. Place muffins in the oven for roughly 8 mins, then remove and leave cool on a rack. These are best served warm with some more caramel pear or ice cream or custard. Absolutely delicious!
You can also use this recipe for apple, pineapple etc, go wild and let your taste buds have fun!
Please note, because I used pears which are quite soft when cooked, they will ‘disappear’ whilst baking, but you will still get the flavours. This is normal so don’t worry! Save some of the filling mix to pour over the muffins when you’re ready for serving like in the photo below.