Toffee apple & pecan muffins

Latest comments and suggestions

• Shel

  15 November 2008

  Shel commented on this recipe

  Hi. We really loved these, but had to change the nuts to pistachios, as could not find pecans. Also soft toffee, Had to use fudge. But I have orders for more so they really went down well.

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• Rhi

  12 March 2009

  Rhi commented on this recipe

  these were lovely, a definite hit with my friends. Will make again

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• Meg

  09 November 2009

  Meg commented on this recipe

  these were lovley, stuck to the recipe appart from using fudge insted of toffee - they were all gone within 24 hours!!

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• Erm

  26 November 2010

  Erm rated and commented on this recipe

  

  Also used fudge. Went down a storm at work.

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• kasia

  11 June 2011

  kasia rated this recipe

  

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• Gise

  20 July 2011

  Gise commented on this recipe

  I've made this recipe twice, the first time I thought them a bit tasteless, so the second time I added a bit moe of sugar and a few drops of vanilla scent...this did it and they tasted heavenly...

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• Hannah

  12 May 2012

  Hannah commented on this recipe

  I made these for work and they went down a treat! I also added vanilla essence and used fudge instead of toffee. Delicious recipe, will definitely be making them again!

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• Bluebell

  21 November 2012

  Bluebell rated and commented on this recipe

  

  Tasty and light muffins, I would agree they possibly need some more sugar. Used silicone muffin tray as read previous posts on another recipe about the toffee sticking to paper cases. Popped out without any problem!

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Ingredients

• 100g butter , melted and cooled
• 2 eggs , beaten
• 100ml milk
• 150ml soured cream
• 300g plain flour
• 100g golden caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 small apples such as Cox's or Worcester Pearmain (about 300g), peeled, cored and diced
• 50g pecans , roughly chopped
• 100g soft toffees , chopped

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 100g butter , melted and cooled
• 2 eggs , beaten
• 100ml milk
• 150ml soured cream
• 300g plain flour
• 100g golden caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 small apples such as Cox's or Worcester Pearmain (about 300g), peeled, cored and diced
• 50g pecans , roughly chopped
• 100g soft toffees , chopped

Per muffin

302 kcalories, protein 5.0g, carbohydrate 38.1g, fat 15.4 g, saturated fat 7.7g, fibre 1.5g, salt 0.8 g

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