Serve these warm ooey-gooey muffins with a scoop of dulce de leche or vanilla ice cream and a drizzle of Decadent Fudge Sauce (click here for recipe)
Makes 12 muffins
- ½ cup semisweet chocolate chips
- 3 tablespoons butter or margarine
- One-third cup buttermilk
- One-third cup packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chopped pecans
- 24 milk chocolate-covered caramels, unwrapped
- 36 small pecan halves
- Heat oven to 400F (200C) ; spray bottoms, sides and tops of 12 regular-size muffin cups with cooking spray.
- In 1½-quart heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently ; cool slightly.
- Stir in buttermilk, brown sugar, vanilla and egg.
- In large bowl, mix flour, baking soda, salt and chopped pecans ; stir in chocolate mixture just until combined.
- Divide batter evenly among muffin cups ; push 1 caramel into center of batter in each muffin cup.
- Bake 14 to 16 minutes or until toothpick inserted ½ inch from edge of muffin comes out clean ; cool 1 minute.
- Turn muffin pan upside down onto cookie sheet to remove muffins ; immediately place another caramel on bottom of each muffin.
- Leaving muffin upside down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.
- Place 3 pecan halves on caramel on each muffin ; cool until caramel is slightly firm before serving, about 10 minutes.
BON APPÉTIT
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