PECAN FUDGE MUFFINS

Preparation Method :

• Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12-hole non-stick muffin tray with paper or silicone cases.
• Sift the dry ingredients into a large bowl.
• Whisk together the egg, sugar, butter and buttermilk in a separate bowl. Sift the dry ingredients on top of the egg mixture.
• Quickly stir together, but don't try to blend it to a smooth consistency. Lightly fold in half of the pecan nuts and the cubed fudge.
• Spoon the batter into the prepared tray or cases almost to the top.
• Transfer to the oven and bake for about 20 - 22 minutes or until the tops are well risen and springy to the touch. Test one by inserting a skewer into the centre to check it comes out clean.
• Remove the muffins from the oven, transfer them to a wire rack and leave to cool.
• The Icing: Melt the butter in a small saucepan, tip in the icing sugar and stir quickly.
• Remove from the heat as soon as it bubbles, add the vanilla extract and beat hard until smooth. Use immediately because it sets fast. Sprinkle with the remaining pecan nuts.