Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream
Caramel Pear filled Cornbread Muffins. Now I imagine you're thinking that's a strange combination?
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.
Now we have all kinds of variations and combinations of bread from sweet to savory, with different fillings, and even pizzas with sweet stuff on the top! So our caramel pear cornbread muffins recipe is just another variation of what you can do with cornbread!
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 cupcakes. 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 flavors to make it exciting, and inviting.
For this recipe, I've made a homemade caramel sauce and gently cooked the pears in the sauce (so it's like a caramel pie filling mixture) before adding to the cornbread mixture.
These are great served as a breakfast or dessert! If you cut one of these caramel cornbread muffins 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 flavor that 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
Yield: 6
Ingredients:
7 oz 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
¼ Teaspoon Pumpkin or Mixed Spice
Instructions:
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 from 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 the package then add batter to each muffin case, about ⅔ full in each.
7. Then use a teaspoon and place enough caramel pears in each muffin until the batter comes nearly to the top of 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 blueberries, 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 mixe to pour over the muffins when you're ready for serving like in the photo below.
If you enjoy fruit and a little spice in your muffins, you can try these Blueberry Gingerbread Streusel Muffins from The Kitchen Is My Playground. So tasty!
Delicious Recipes for Muffins
Here's a selection of our favorite muffin recipes for you to enjoy!
Blueberry Muffins Easy recipe and great served warm with a blob of butter and a lovely cup of tea!
Nanny's Easy Breakfast Muffins. Topped with a delicious cinnamon & sugar butter. Perfect with a cup of coffee!
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream
Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up left over cranberry sauce from Thanksgiving or Christmas too!
Apple and Pumpkin Muffins! These muffins are full of the flavors of Fall with pumpkin, apple and cinnamon. A pure delight to eat, these soft and moist muffins will go fast so be sure to make plenty!
White Chocolate and Macadamia cakes. An incredibly easy recipe with fabulous flavors and texture. Yummy!
Nanny's Best Chocolate Brownie Muffins are simply yummy! It's an easy recipe and perfect for chocolate lovers!
Blueberry and White Chocolate Muffins Great flavor combination and very easy recipe.
Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Chocolate Chip & Banana Cakes. A very easy and so delicious recipe. A sure 'keeper'!
Caramel Pear Cornbread Muffins
Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream
Ingredients
- 7 oz 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
- ¼ Teaspoon Pumpkin or Mixed Spice
Instructions
- 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.
- Add all the ingredients to the pan, EXCEPT the spices.
- Bring to the boil and when it starts bubbling, remove from the heat, add your spices and allow to cool.
- Follow the instructions on the muffin package and preheat oven to 190C/ 475F.
- Grease or line the muffin pans. (I lined mine)
- Make up the muffin mix as instructions on package then add batter to each muffin case, about ⅔ full in each.
- 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!
- 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.
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Nutrition Information:
Yield:
6Serving Size:
6 ServingsAmount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 171mgCarbohydrates: 32gFiber: 4gSugar: 16gProtein: 2g
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