Fig and Almond Cupcakes
Fig and Almond Cupcakes is an American dessert. This recipe makes 12 servings with 247 calories,
Apple Cherry Pear and Almond Breakfast Muffins
Details
- Serving Size: 12
- Weight Watchers: 9 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 1 1/4 cup sef-rising flour
- 1/2 cup almond meal
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup sour cream or plain yogurt (I used light sour cream)
- 2 teaspoon vanilla extract or DAVE's vanilla and coffee syrup
- zest from 1/2 lemon (1 tablespoon)
- 1 apple, peeled, cored, cut into 1/4″ dice
- 1/2 cup dried cherries
- 1 pear, peeled, cored,cut into 1/4″ dice
- 2 tablespoon light brown sugar
- 1/4 cup sliced blanched almonds
Instructions
In a mixer beat 1/2 cup of the butter and sugar until creamed.
Add flour ingredients and mix until just blended (do not over-mix)
Remove bowl from mixer and by hand add apple and cherries, mixing.
Spoon mixture into each cup filling about 2/3 of the way.
In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
Bake for 25-30 minutes or until the center of a muffin comes out clean.
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