After almost two months since it was first made, I still have a jar of salted caramel fudge sauce in my fridge.
From time to time I open the fridge door, ferret around for butter, or the organic raspberry jam I bought from Daylesford, or a knob of ginger from the vegie crisper for a stir-fry. I grab cream for a quick scrambled eggs on Sundays while I am still sleepy, the basil in its terrarium bag from the fridge door for a quick bruschetta, or hummus to snack on with some crackers.
The caramel stays put.
I don’t know why. It’s not as if I don’t know it’s there. And truthfully, I have thought long and hard about how to use it up. I have agonised over a simple conundrum: Cupcakes or muffins?
Muffins I think. Cupcakes are too girly.
Flame me now.
- 1½ cups self-raising flour
- ¾ cup plain flour
- ½ tsp bicarbonate of soda
- ¾ cup (150g) tightly-packed dark brown sugar
- ½ cup (125ml) salted caramel fudge sauce
- ½ cup (125ml) sour cream
- ¼ cup (60ml) vegetable oil
- 2 eggs
- ½ cup walnuts, finely chopped (optional)
- ¼ cup salted caramel fudge sauce, extra, for topping
Preheat oven to 170°C (fan forced ). Line a 12-cup muffin tray with paper cases and set aside.
Sift the flours, bicarb and a pinch of salt into a large bowl and set side.
Place the sugar, sour cream and ½ a cup of fudge sauce in a bowl. Beat with electric beaters for 5 minutes until the mixture is smooth and the sugar has dissolved.
Add the vegetable oil and eggs to the sour cream and beat briefly to incorporate. Pour the wet ingredients into the flour and use a balloon whisk to gently mix the ingredients until just combined. Don’t over-mix it – a few lumps are fine. If you are using walnuts, include them at the last moment and briefly stir them through.
Spoon a quarter cup of the mixture and fill each cup by two thirds. Bake for 18 – 20 minutes or until a skewer poked into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before placing them on a rack to cool completely. When they are cool, heat the remaining caramel sauce in a microwave for 20-30 seconds to thin it to a pouring consistency, then use a teaspoon to drizzle a little sauce over the tops of the muffins.
Store in an airtight container in the fridge for up to one week.
$5.20 for 12 muffins