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

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

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.

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