Caramel Nut-Topped Muffins Recipe
caramel nut topped muffins are made with melted brown sugar and baked with walnuts and wheat flour. Flavored with cinnamon, these sinfully delcious caramel muffins are a special treat for kids.
Ingredients
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Margarine | 1/4 Cup (16 tbs) | |
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
| Eggs | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| 1/2 cup margarine, melted 125 mL | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 cup whole-wheat flour 250 mL | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| 1 tsp cinnamon 5mL | ||
| 1/2 fsp salt 2mL | ||
Directions
Into each muffin cup, measure 2 tsp (10 mL) brown sugar and 1 tsp (5 mL) margarine.
Place in preheated oven for 2 minutes to melt.
Remove from oven and add 2 tsp (10 mL) nuts to each cup.
Set aside.
In a bowl, beat eggs with a fork.
Blend in milk and melted margarine.
In a large bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon and salt.
Add liquid mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into muffin tin.
Bake in preheated oven for about 20 minutes.
Invert pan onto a plate so caramel nut topping is on top.
Serve warm.
Place in preheated oven for 2 minutes to melt.
Remove from oven and add 2 tsp (10 mL) nuts to each cup.
Set aside.
In a bowl, beat eggs with a fork.
Blend in milk and melted margarine.
In a large bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon and salt.
Add liquid mixture, stirring just until moistened and blended.
Do not overmix.
Spoon batter into muffin tin.
Bake in preheated oven for about 20 minutes.
Invert pan onto a plate so caramel nut topping is on top.
Serve warm.
Chef
