Salted Caramel and Pecan Muffins…

“Bake with love..”

-Manuela Kjeilen

Everyone loves muffins, perfect to share with friends over a fresh pot of tea…

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Love seeing those paper cases waiting to be filled!

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Let’s bake…

Ingredients:

  • 2 eggs, beaten
  • 100g golden caster sugar
  • 240ml milk
  • 100ml sunflower oil
  • 300g plain flour
  • 3tsp baking powder
  •  ½ tsp salt
  • Pecans
  • Salted Caramel Sauce
  • Flakes of sea salt

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Whisk, then sift in the dry ingredients.

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I like to add a surprise filling of crushed pecans and my Salted Caramel Sauce.

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Two thirds filled and ready for the oven.

Method:

  1. Preheat oven to 200C and line muffin tray with paper muffin cases.
  2. Beat the eggs in a mixing bowl, add the oil and milk, then whisk in the sugar, until dissolved.
  3. Sift in the flour, baking powder, salt and then roughly mix. Don’t over work or worry if there are some lumps.
  4. Spoon some mixture into muffin cases, add some crushed pecan and a teaspoon of salted caramel sauce.
  5. Spoon in more mixture into the muffin cases till they are two thirds full and top with more crushed pecans.
  6. Bake for 25-30 minutes until well risen and golden.

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Good enough to eat now, warm and straight from the pan, but I like to be a bit more indulgent…

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Top with a whole roasted pecan, more salted caramel and a light grinding of sea salt….

Watch out for more of my muffin recipes,

Frances 😉

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