Butterscotch Muffins with Caramel Sauce
2 1/2 (375g) cups self-raising flour
1 cup tightly packed brown sugar
1 1/4 cups (310ml) buttermilk
90g unsalted butter, melted
1 egg, lightly beaten
3/4 cup (185g) sugar
1/4 cup (60ml) warm water
40g unsalted butter
1/4 cup tightly packed brown sugar
1/2 cup (125ml) thickened cream
1. Preheat oven to 180°C. Grease a 12 hole (1/2 cup/125ml capacity) muffin pan with cooking spray.
2. Sift flour into a large bowl and stir in sugar. Whisk buttermilk, melted butter and egg together. Add to flour, mix until just combined. Do not over-mix.
3. Divide mixture evenly between muffin pans until three-quarters full. Bake for 20 minutes or until golden in colour and cooked when tested. Cool for 5 minutes then turn out onto a wire cake rack.
4. Meanwhile, place sugar and water in a medium-sized saucepan. Stir over low heat with a wooden spoon until sugar has dissolved. Simmer without stirring until a caramel colour. Remove from heat, add butter and brown sugar. Stir until dissolved. Carefully add cream to pan, take care as the mixture may spit and stir until smooth. Cool until slightly thickened. Serve warm muffins drizzled with caramel sauce.