John Myers
Pear and Walnut Muffins with Mascarpone Cream Cheese Topping
The perfect pear and walnut muffins with mascarpone cream cheese topping recipe with a picture and simple step-by-step instructions.
- 1 medium sized Pear red
- 2 tbsp Freshly squeezed lemon juice
- 75 g Soft butter
- 100 g Sugar brown
- 1 Egg
- 150 g Spelled flour type 630
- 80 g Durum wheat semolina
- 0,25 tsp Ground cinnamon
- 250 ml Buttermilk
- 150 g Double cream cheese
- 2 tsp Baking powder
- 250 g Mascarpone
- 4 tbsp Agave syrup
- 1 tsp Vanilla paste
- 1 pinch Salt
- Peel the pear (one was enough), cut in half and remove the core. Cut the pear halves first into thin slices, then into small pieces. Drizzle the lemon juice over the pear pieces and mix.
- Mix the butter, sugar and egg with the whisk of the hand mixer for 3-4 minutes very creamy. Mix the flour, baking powder, semolina, cinnamon and a pinch of salt in a bowl. Mix in briefly alternately with the buttermilk. Oven at 190 ° Preheat C.
- Finely grind 80 g walnuts in a mixer. Fold in walnuts and pears with a spoon. Divide the dough into the muffin molds and bake in the hot oven on the middle rack for about 25-30 minutes. Pear and walnut muffins on top of the cake – Let the grid cool down.
- Mix the cream cheese and mascarpone with the hand mixer on a low speed until creamy. Stir in the agave syrup and vanilla paste. Put in the cold for about 20 minutes. Roughly chop the remaining walnuts (20 g.) Splash muffins and serve sprinkled with the chopped walnuts.
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