Butterscotch pecan muffins

Name: Butterscotch pecan muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 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

www.womensweeklyfood.com.au

Your recipes

Cook Time: 40 minutes

Total: 40 minutes

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup (240 grams) nestlé top `n' fill caramel2 cup (300 grams) self-raising flour3/4 cup (165 grams) firmly packed brown sugar3/4 cup (90 grams) coarsely chopped roasted pecans80 gram butter, melted1 cup (250 milliliters) buttermilk1 egg

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

Step 2

Stir caramel in small saucepan over low heat until smooth. Cool 5 minutes.

Step 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).

Step 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.