Bite into these mini cakes and savour that golden syrup drizzle and moist pear, in both sliced and grated form.
- 125 g butter, softened, plus 20 g extra
- ½ cup sugar
- 1 egg
- 2 tbsps golden syrup, plus 2 tsps extra
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ½ cup rolled oats, plus 2 tbsps extra
- 1 tsp ground ginger
- ¼ cup sour cream
- 2 small pears, cored, grated,
- 1 extra small pear, cored
Preheat oven to moderate, 180 C. Line a 6-hole Texas muffin pan with baking paper cases.
In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in egg, syrup and vanilla.
Sift combined flour and spice over. Fold into creamed mixture with oats and sour cream. Fold in grated pear.
Spoon evenly among muffin cases. Halve extra pear and cut into 3 mm-thick slices. Gently press into surface of each cake. Sprinkle with extra oats. Dot pear with extra butter and drizzle with extra syrup.
Bake 20-25 mins until golden and cooked when tested.
Cool in pan 5 mins before transferring to a wire rack to cool completely. Drizzle with extra syrup to serve.
TIP: For a flavour variation, swap oats for desiccated coconut.
Photo: Rob Shaw/bauersyndication.com.au