Butterscotch Cream Muffins

These were another creation from Helen Weaver, the butterscotch sweetie bits giving lovely gooey-chewy bits in the cake!

Butterscotch Cream Muffins

150g butterscotch sweets (like Werthers)

280g plain flour

1tbsp baking powder

Pinch salt

115g soft dark brown sugar

2 eggs

250ml double cream

6 tbsp oil

Preheat the oven to 200C/Gas 6 and fill a 12-cup muffin pan with paper cases.

Put the sweets in a strong plastic bag and bash to crush them.

Combine all the rest of the dry ingredients including the crushed sweets in a mixing bowl and mix together well.  Make a well in the middle of the bowl.  In another bowl, beat all the wet ingredients together and pour into the well of the dry ingredients.  Stir GENTLY (don’t over-mix) until just combined and divide between the muffin cases.

Bake for around 20 minutes until risen, golden and firm – leave in the tin for 5 mins before cooling on a rack.