Apple and Pecan Muffins With Salted Caramel Pecans Apple and Pecan Muffins With Salted Caramel Pecans These muffins are a lovely marriage of flavours with light, moist muscovado cane sugar, cinnamon and sweet apples. Categories: Breads & Muffins afternoon tea Breakfast snacks coffee break vegetarian Light Muscovado NUTRITION INFORMATION Yields 12 PREPARATION 25 MINS COOKING 17 MINS Ingredients FOR THE MUFFINS 110g (4oz) Tate & Lyle Light Muscovado Sugar 60g (2½oz) unsalted butter, softened 2 large eggs, at room temperature, beaten 75g (3oz) pecans, roughly chopped 1 medium Cox’s apple or similar, peeled, cored & roughly grated 150g (5oz) self raising flour, sifted 1 rounded tsp ground cinnamon 2 floz (55ml) maple syrup FOR THE ICING 75g (3oz) Tate & Lyle Light Muscovado Sugar 110g (4oz) full fat cream cheese 75g (3oz) unsalted butter, softened 1½ tbsp maple syrup FOR THE SALTED CARAMEL PECANS 25g (1oz) Tate & Lyle Light Muscovado Sugar pinch of sea salt 24 pecan halves Fairtrade Light Muscovado HOW TO MAKE THIS RECIPE Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4. Using an electric mixer beat the butter and Tate & Lyle Light Muscovado Sugar until light and creamy for about 2 minutes. Add the egg, little by little, beating well between each addition, scraping down the sides from time to time. Next, add the pecans and apples, then lightly stir in the flour, cinnamon and maple syrup. Spoon the mixture into the muffin cases and bake on the middle shelf of the oven for 16-18 minutes until risen and golden. Cool on a wire rack. Next, make the icing by beating the cream cheese, butter, Tate & Lyle Light Muscovado Sugar and maple syrup together in a bowl until smooth. Swirl the icing over the muffins, then chill whilst you make the salted caramel pecans. In a small non-stick pan combine the Tate & Lyle Light Muscovado Sugar and 1 tbsp water over a moderate heat for 2-3 minutes until the cane sugar dissolves, stirring all the time. Increase the heat a little and cook briefly to make a dark caramel, then add the salt and pecans and toss to combine. Quickly transfer to the parchment paper and leave to harden for 10-15 minutes. Separate the pecans, decorate the muffins and serve. CHEF'S TIP Feel free to add a sprinkle of cinnamon on top of the buttercream for an extra tasty flavor! Easy to Bake Breads & Muffins Rhubarb Muffins Caramel Cream Filled Doughnuts Dulce de Leche Cronuts Vegan Banana Muffin Floral Chelsea Buns Recipe Chocolate Babka Easy Chocolate Chunks Scones Peanut Butter Monkey Bread Muffins Spring Garden Focaccia Glazed Doughnuts Apple-pecan Muffins With Salted Caramel Pecans Values per serving Women`s GDA per serving Typical GDA Values (Women) Energy (kcal) 325 16.3% 2000 kcal Energy (kJ) 1365 N/A Protein (g) 3.0 6.7% 45g Carbohydrates (g) 34.7 15.1% 230g of which sugars (g) 23.1 25.7% 90g Fat (g) 19.8 28.3% 70g Of which saturated fat (g) 8.4 42.0% 20g Fibre (g) 1.6 6.7% 24g Salt (g) 0.6 9.2% 6g THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK Continue
