Oops, forgot to take a photo of the sauce for this one, but I’m sure you’ll get idea. I’ll just have to make it again so I can update the recipe.
This is a quite decent alternative to stick date pudding – moist buttermilk muffins with caramel sauce. The muffins also taste quite alright without the sauce. The original recipe came from Taste.com.au and I just made a few tweaks.
Butterscotch Muffins with Caramel Sauce
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Dessert, Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm |
| Website | Taste.com.au |
Butterscotch muffins with Caramel Sauce
Ingredients
- 1 1/4 cup plain wholemeal flour
- 1 1/4 cup plain white flour
- 5 teaspoons baking powder
- 3/4 cups brown sugar (tightly packed )
- 1 1/4 cup buttermilk
- 90g unsalted butter (melted)
- 1 egg (lightly beaten)
Caramel Sauce (Optional)
- 3/4 cups white sugar
- 1/4 cup warm water
- 40g unsalted butter
- 1/4 cup brown sugar (tightly packed )
- 1/2 cup thickened cream
Directions
| 1. | Preheat the oven to 180°C and prepare two 6-hole muffin trays. |
| 2. | Sift the flours and baking powder into a large bowl, adding the husks back in. Stir in the sugar. |
| 3. | Whisk together the buttermilk, egg and butter. Add to the flour mixture and mix until just combined. |
| 4. | Divide the mixture evenly between the muffin trays. |
| 5. | Bake in the oven for 20 minutes or until golden brown and a skewer placed in the centre comes out clean. |
| 6. | Allow to cool in the pan for 5 minutes then turn out onto a wire rack out. |
| For the Caramel Sauce: | |
| 7. | While the muffins are cooking, place the white sugar and water into a medium-sized saucepan and stir over low heat until the sugar has dissolved. Simmer without stirring until it turns a caramel colour. |
| 8. | Remove from the heat and add the butter and brown sugar. Stir until the sugar is dissolved. |
| 9. | Slowly add the cream to the pan and stir until smooth. Allow the mixture to cool slightly and thicken. |
| 10. | Serve the muffins warm drizzled with caramel sauce. |
Note
Low Chemical / Failsafe
Serve these muffins with the caramel sauce as a dessert or on their own as a snack.
Both the muffins and the sauce can be frozen.
Coming Up Next Time: Lasagne, Chips and Salad
