Thursday, October 23, 2008

Caramel Nut Muffin: Great pairing every time!

I really want to try the hot-cake mix variation, I saw a lot of interesting recipe fromホットケーキミックスのお菓子スペシャル!―クリスマス、バレンタイン、バースデーetc.きっと誰かに贈りたくなる (Gakken hit mook), so I bought a box of it. There are many variations, this little box hence the name hot-cake; you can make muffins, cookies, steam cake, crapes and etc.

First I made this muffin using the hot-cake mix, but I after tasting the muffin and it’s very good but I thought I need a real thing. There are no problems about the taste of the hot-cake mix, but I want a recipe that everyone can make it at home using simple ingredients which most of us always have them, like plain flour, baking powder and egg, without going out to buy a box of hot cake mix. So, I create this recipe.

Caramel and nut are good pairing, the flavor of them are enhanced by each other. The recipe turned out good or may I say better. Because the taste of the muffin is fresher, richer and the texture is great. And you can try this recipe right now without going to buy a box of the hot cake mix.

Caramel Nut Muffin

Makes 5 (standard muffin size)

Cake Batter

100 g

Cake flour

½ tsp

Baking powder

35 g


50 g





Egg yolk

40 g

Pecan nut (chopped)

Caramel Cream

50 g


60 g

Whipping cream

First prepare the caramel cream:

Put sugar in a heavy saucepan. Put the cream in the microwave proved measuring cup. Place the sugar pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Put the whipping cream cup in the microwave and heat for 30 seconds, add it to the caramel, averting your face-the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

Preheat the oven to 170 °C.

Sift the flour and baking powder together, set aside.

Cream the butter and the sugar together until light and fluffy.

Add the egg and yolk, mixing well.

Add the dry ingredients and mixing well then add 30 g of pecan nut and 50 g of caramel cream, fold to combine.

Pour the batter into the muffin pan, and scatter the nut over the top then spoon the caramel cream over it.

Use the bamboo stick to create a marble look.

Put the muffin in the oven and bake for 20-25 minutes of until the top is golden.

Caramel Nut Muffin

1 comment:

  1. You're right, it sounds like the perfect combination! I really like the topping too :)!



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