Recipe

Butterscotch pecan muffins

Dec 31, 2010 1:00pm
  • 40 mins cooking
  • Makes 12 Item
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Ingredients

Butterscotch pecan muffins
  • 3/4 cup (240g) nestlé top `n' fill caramel
  • 2 cup (300g) self-raising flour
  • 3/4 cup (165g) firmly packed brown sugar
  • 3/4 cup (90g) coarsely chopped roasted pecans
  • 80 gram butter, melted
  • 1 cup (250ml) buttermilk
  • 1 egg

Method

Butterscotch pecan muffins
  • 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.

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