posted by Sparkie 03-14-103 9:51 PM
www.billingtons.co.uk/REC/May02.htm
Toffee Crunch Muffins
150g plain flour
1 tablespoon baking powder
Half a teaspoon salt
2 eggs
75g Light Muscovado sugar
220 ml milk
110g butter, melted and cooled slightly
1 teaspoon vanilla extract
110g toffee pieces or finely chopped toffee
Topping:
75g Unrefined Demerara sugar or Unrefined Sugar Crystals
Sift the flour, baking powder and salt into a large mixing bowl. Combine the eggs, sugar, milk, melted butter and vanilla until well blended. Make a well in the centre of the dry ingredients and pour in the egg mixture all at once.
Quickly stir together with a large metal spoon until just combined. Spoon the mixture into muffin cases to half fill them. Sprinkle on the toffee pieces, dividing them equally between the muffins.
Top with muffin mixture to almost fill the cases. Sprinkle each muffin with the Demerara sugar or Coffee Crystals. Bake for 20-30 minutes Gas 6/200C/400F until well risen. Place the muffins on a wire rack and leave to cool