Ingredients 75g unsalted butter, chopped
1/4 cup brown sugar
2 tbsp honey
1/2 cup plain flour
3/4 cup self-raising flour
1 tbsp ground cinnamon
1/4 cup chopped macadamia nuts
2/3 cup buttermilk
1 fresh pear or 200g can pears in juice, thinly sliced
Icing sugar for dusting
Preheat oven to 160°C and line a muffin tray with a cupcake case in each hole.
Place butter, sugar and honey in a saucepan over medium-low heat.
Cook, stirring for 2 minutes or until the sugar has melted.
Allow the butter mixture to cool and transfer over to a large bowl.
Sift in the flour, self-raising flour and cinnamon into the mixture.
Pour the buttermilk in.
Add in the egg.
Add the macadamia nuts and mix with a metal spoon until all ingredients are well combined.