Caramelised Mini Muffins
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- For the muffins
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 1 Tbsp Baking powder
- ¼ tsp salt
- 1 cup milk
- ¼ cup unsalted butter (melted)
- ¼ cup honey
- 1 egg
- For the caramel sauce
- 1 ¼ cups superfine caster sugar
- 4 Tbsps water
- ⅔ cup cream (38% fat)
- ¼ cup unsalted butter
- vanilla extract
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 24 mini muffin cups or tins.
2.
Stir together the flour, sugar, baking powder and salt in a mixing bowl.
3.
Whisk together the milk, butter, honey and egg.
4.
Pour the wet ingredients into the dry ingredients and fold in gently until blended.
5.
Spoon into the cups and bake for 8-10 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
6.
For the caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan (do not stir), until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown.
7.
Remove from the heat and carefully stir in the cream and butter. Stir in the vanilla. Pour into a jug or bowl and leave to cool.
8.
Drizzle the caramel sauce over the muffins.
