Caramelised Mini Muffins

0
Average: 0 (0 votes)
(0 votes)
Caramelised Mini Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
157
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie157 kcal(7 %)
Protein1.62 g(2 %)
Fat6.82 g(6 %)
Carbohydrates23.12 g(15 %)
Sugar added16.26 g(65 %)
Roughage0 g(0 %)
Vitamin A71.86 mg(8,983 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate16.98 μg(6 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C0.06 mg(0 %)
Potassium35.39 mg(1 %)
Calcium54.88 mg(5 %)
Magnesium3.82 mg(1 %)
Iron0.48 mg(3 %)
Iodine5.84 μg(3 %)
Zinc0.12 mg(2 %)
Saturated fatty acids4.17 g
Cholesterol26.02 mg
Author of this recipe:

Ingredients

for
24
For the muffins
1 ½ cups
½ cup
1 tablespoon
¼ teaspoon
1 cup
¼ cup
¼ cup
1
For the caramel sauce
1 ¼ cups
superfine caster sugar
4 tablespoons
cup
cream (38% fat)
¼ cup
drop

Preparation steps

1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 24 mini muffin cups or tins.
2.
Stir together the flour, sugar, baking powder and salt in a mixing bowl.
3.
Whisk together the milk, butter, honey and egg.
4.
Pour the wet ingredients into the dry ingredients and fold in gently until blended.
5.
Spoon into the cups and bake for 8-10 minutes, until a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
6.
For the caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan (do not stir), until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown.
7.
Remove from the heat and carefully stir in the cream and butter. Stir in the vanilla. Pour into a jug or bowl and leave to cool.
8.
Drizzle the caramel sauce over the muffins.