Sticky Toffee Muffins
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Sticky Toffee Muffins

I am not the biggest fan of toffee, but this was a delightful combination. And I ended up licking the toffee bowl clean.

Sanaa A'esha

Ingredients

6-serving
  1. 1 egg
  2. 1/4 Cup oil
  3. 1/2 Cup milk
  4. 1 1/2 Cups flour
  5. 1/2 Cup sugar
  6. 2 Teaspoons baking powder
  7. 1/2 Teaspoon salt
  8. 1/2 Teaspoon Vanilla Essence
  9. 1/2 Teaspoon Cinnamon
  10. Pinch Nutmeg
  11. 2 Tablespoons Sugar
  12. 1 Tablespoon Butter
  13. 3 Tablespoons Condensed Milk
  14. Milk

Method

30 mins
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    Pre-heat oven to 400 degrees.

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    Beat egg until foamy in a small mixing bowl. Beat in oil, vanilla and milk. In a separate bowl, sift together all dry ingredients.

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    Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.

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    Using an ice-cream scoop, fill the cups. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. Sprinkle a little sugar on top for a little crunch.

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    Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.

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    For the toffee sauce, Melt butter and sugar over low heat. Wait for the sugar to melt and you ll see the mixture turn colour. Wait for it to turn a beautiful golden brown and add the condensed milk with a dash of milk and whisk till you get a nice sticky mixture.

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    Slather on the toffee generously over the warm muffins. And get ready for some lip smacking.

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