Toffee and Caramel Sauce Muffins
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 cups all-purpose flour
- ½ cup superfine caster sugar
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 tsp vanilla extract
- 2 ozs soft Toffee (finely chopped)
- For the caramel sauce
- 1 ½ cups light Muscovado sugar
- 1 cup unsalted butter (scant)
- 1 cup cream (48% fat)
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
3.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients with the toffee until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the caramel sauce: put all the ingredients in a pan over a low heat and stir until the sugar has dissolved.
6.
Bring to a simmer and cook gently for 5-7 minutes, stirring, until golden brown.
7.
Serve warm or cold - the sauce will thicken as it cools.
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