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How to make Butterscotch muffins with caramel sauce

Yield = 12
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 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

  • Step 1 Preheat oven to 180°C. Grease a 12 hole (1/2 cup/125ml capacity) muffin pan with cooking spray.
  • Step 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.
  • Step 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.
  • Step 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.