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PrintSTICKY TOFFEE MUFFINS
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°/375°F/Gas Mark 5. Line a 10- or 12-hole non-stick muffin tray with paper cases.
- Sift together the dry ingredients. Stir the coffee into the warm melted butter to blend.
- Whisk together the eggs, vanilla extract, buttermilk, dulce de leche and cooled butter mixture in a large mixing bowl.
- Stir the dry ingredients quickly into the whisked mixture, make sure not to blend smoothly; the batter should be a little lumpy.
- Spoon the batter into the prepared cases almost to the top. Transfer to the oven and bake for about 20 minutes or until the muffin 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 and allow to cool in the tray for 3 - 5 minutes, then transfer to a wire rack.
- Top each muffin with a chocolate-coated coffee bean and serve with dulce de leche.
INGREDIENTS
- 100 grams golden granulated sugar
- 2 teaspoon baking powder
- 275 ml buttermilk
- 275 grams plain flour
- 2 teaspoon instant coffee
- 70 grams butter, melted
- 2 eggs
- ½ teaspoon vanilla extract
- 2 tablespoon dulce de leche (milk candy jam)
- Pinch of salt
- 10 - 12 chocolate-coated coffee beans, to decorate
- Milk Candy Jam (dulce de leche), to serve
5 comments for “Sticky Toffee Muffins”
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