Mini Maple Pear Cakes

• 125g block PHILADELPHIA Cream Cheese, softened
• 125g butter, cubed, softened
• 1 cup caster sugar
• 4 eggs
• 1 tablespoons maple syrup
• 2 cups SR flour
• 400g can pear halves, drained, sliced
• 2 tablespoons maple syrup extra

1. Beat together the Philly*, butter and sugar until creamy and pale.
2. Add the eggs one at a time, beating well between additions.
3. Mix through the maple syrup until combined.
4. Fold through the flour and spoon the mixture evenly between 12 x 1/2 cup capacity greased non-stick muffin pans.
5. Place slices of pear into the top of each and drizzle with extra maple syrup.
6. Bake at 180 degrees C fan-forced for 15-20 minutes.
7. Allow to cool slightly and serve with a dollop of cream and extra maple syrup.

cream cheese, butter, caster sugar, eggs, maple syrup, flour, pear halves, maple syrup

Taken from www.kraftrecipes.com/recipes/mini-maple-pear-cakes-104091.aspx (may not work)