Name: Caramel Pecan Pie Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 600g packet caramel mud cake mix; 2 eggs, at room temperature; ¼ cup vegetable oil; ¼ cup golden syrup; 2/3 cup chopped pecan halves; 2 x 135g packets Werther’s Original Chewy Toffees; Extra ½ cup chopped pecan halves; Vanilla ice-cream and extra golden syrup, to serve

Werther’s Original Chewy Toffees are available from the confectionary aisle of major supermarkets or independent grocers. Muffins are best served warm. If making ahead, reheat one at a time in the microwave for 30 seconds, or until warm.

Ingredients

600g packet caramel mud cake mix

2 eggs, at room temperature

¼ cup vegetable oil

¼ cup golden syrup

2/3 cup chopped pecan halves

2 x 135g packets Werther’s Original Chewy Toffees

Extra ½ cup chopped pecan halves

Vanilla ice-cream and extra golden syrup, to serve

Method

Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.

Place cake mix in a large bowl, reserving frosting mix for another use. Add eggs, oil, syrup and ½ cup water. Stir with a wooden spoon until combined. Stir pecans. Divide evenly among paper cases.

Remove the wrappers from 24 toffees, reserving remaining for another use. Place two toffees on top of each muffin. Sprinkle with extra pecans.

Cook in a moderately slow oven (160C) for about 30 minutes, or until firm to touch in the centre. Remove. Stand in pan for 5 minutes.

Remove warm muffins from cases. Serve with ice-cream. Drizzle with extra syrup.