Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir caramel in small saucepan over low heat until smooth. Cool 5 minutes.
3.Sift flour and sugar into large bowl. Stir in nuts and the combined butter, buttermilk and egg (do not over-mix; mixture should be lumpy).
4.Divide half the mixture among paper cases. Spoon half the caramel over muffin mixture; top with remaining mixture then caramel. Using a skewer, gently swirl caramel into muffin mixture. Bake in oven about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.
