Tuesday, April 10, 2012

Butterscotch Muffins with Caramel Sauce

 

With a generous drizzling of warm caramel sauce, these buttermilk muffins are an irresistible mid week treat.

Ingredients (makes 12)
2 1/2 (375g) cups self-raising flour
1 cup tightly packed brown sugar
1 1/4 cups (310ml) buttermilk
90g unsalted butter, melted
1 egg, lightly beaten  

Caramel sauce
3/4 cup (185g) sugar
1/4 cup (60ml) warm water
40g unsalted butter
1/4 cup tightly packed brown sugar
1/2 cup (125ml) thickened cream

Method
1. Preheat oven to 180°C. Grease a 12 hole (1/2 cup/125ml capacity) muffin pan with cooking spray.
2. Sift flour into a large bowl and stir in sugar. Whisk buttermilk, melted butter and egg together. Add to flour, mix until just combined. Do not over-mix.
3. Divide mixture evenly between muffin pans until three-quarters full. Bake for 20 minutes or until golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack.
4. Meanwhile, place sugar and water in a medium-sized saucepan. Stir over low heat with a wooden spoon until sugar has dissolved. Simmer without stirring until a caramel colour. Remove from heat, add butter and brown sugar. Stir until dissolved. Carefully add cream to pan - take care as the mixture may spit - and stir until smooth. Cool until slightly thickened. Serve warm muffins drizzled with caramel sauce. 

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