The toffee in these is dulce de leche, a thick, luscious South American milk caramel that’s widely available in tins and jars
19 JANUARY 2011
Ingredients (Makes 12)
3 large eggs
8 tbsp dulce de leche
100g/4oz light brown soft sugar, plus extra for sprinkling
300g/11oz self-raising flour
1 heaped tsp baking powder
2 rounded tsp mixed spice
2 large ripe but firm pears, cored, peeled and chopped into small pieces
1 rounded tbsp porridge oats
Preheat the oven to 200°C, 400°F, Gas 6 and line a 12-hole muffin tin with paper cases.
Melt the butter in a small pan and leave to cool slightly. In a large mixing bowl, and using a balloon whisk, whisk together the milk, eggs, 2 tbsp of the dulce de leche, the brown sugar and the melted butter.
Sift in the flour, baking powder and mixed spice and whisk together. Scatter the chopped pear over the top and, using a metal spoon, gently fold it in until just combined.
Divide the mixture (which will be quite sloppy) between the prepared muffin cases. Sprinkle each muffin with a little extra sugar and a few porridge oats then bake in the preheated oven for 30-35 minutes or until they are risen and lightly golden.
Leave the muffins to cool for 10 minutes or so then, using a small, sharp knife, cut a small cross in the top of each muffin and spoon half a tsp of dulce de leche into each one. Leave it to settle, then add another ½ tsp to sit on top. Eat the muffins while still warm.