Apple and Pecan Muffins With Salted Caramel Pecans

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Prep

25 mins

Bake

17-20 mins

Serves

Difficulty

Easy

About

These muffins are a lovely marriage of flavours with light, moist muscovado cane sugar, cinnamon and sweet apples.

made using

Light Muscovado

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Instructions

Ingredients

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Step 1

Preheat the oven to 180°C/Fan160°C, 350°F, Gas Mark 4.

Step 2

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.

Step 3

Next, add the pecans and apples, then lightly stir in the flour, cinnamon and maple syrup.

Step 4

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.

Step 5

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.

Step 6

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.

TOP TIP

Feel free to add a sprinkle of cinnamon on top of the buttercream for an extra tasty flavor!