Caramel pecan muffins

OMG.  Amazeballs.  These are the best thing I’ve made in ages!  Eaten warm straight out of the oven, the caramel is still gooey.  I think you could pop them in the microwave once they’ve cooled to get the same effect the next day.  Try these!

Ingredients

100g pecans

2 eggs

150ml milk

4tbsp vegetable oil

2 tsp vanilla extract

397g tin of caramel

100g caster sugar

250g self-raising flour

2 tsp baking powder

Pinch salt

Method

1. Preheat the oven to 190°C.
2. Spread the pecans out on a baking sheet and place in the oven for 5 mins (watch carefully so they don’t burn.)  Remove from the oven and chop roughly.
3. In a large mixing bowl, beat the eggs, milk, oil, vanilla extract and a dollop of the caramel.
4. Sift in the sugar, flour, baking powder and salt, and fold in gently until just combined, don’t over mix (if it looks lumpy its right!).
5. Fold in the pecans and gently swirl through the rest of the caramel until rippled.
6. Place 12 muffin cases in a tin and spoon in the muffin mix.
7. Bake for about 20 minutes, cool slightly then eat while still warm.