Rich Caramel & Walnut Muffins

If you are looking for a rich muffin, that's quick and easy to prepare, then, this recipe is perfect. Walnuts are good for you and the muffins are great for breakfasts or for people-on-the-move.

The walnuts in these muffins provide a contrasting texture with the soft cake and what's more, the carmel flavour combined with cinnamon, makes one wonder, "What's that something special in the muffin?"

The muffins get a nice brownish colour. What I like to do, is to sprinkle chunkier bits of walnuts on the top (for a bonus) before baking, so the tops get a nice, crunchy look.

The recipe given here has both the healthier version, which uses vegetable oil and has a bread like texture or you could use butter for that rich, ultimate flavour and texture.

Get the full recipe here...

Prep Time: 20 mins Total Time: 45 mins Makes: 15 -18 muffins Ingredients: Method of Preparation: 3 cups all-purpose flour 1 cup sugar 3/4 cup veg oil / butter 3/4 cup milk 3 eggs 3 tsps baking powder 2 tsps cinnamon powder 1/4 cup caramel syrup 1 cup chopped walnuts extra walnuts In a small bowl, combine the flour, baking powder and chopped walnuts. In another bowl, whisk together the oil/butter, sugar, eggs, milk and caramel syrup. Add the flour mixture a little at a time into the wet ingredients; Combine all the ingredients - but do not overmix the muffin batter. Spoon into greased or paper lined muffin tins and sprinkle coarsely chopped walnuts on the top. Bake at 160 -180 deg for about 20 - 30 minutes. Personal Notes: It's important NOT TO OVERMIX muffin batter. Over-mixing develops the gluten in the flour which will produce a tough and dense muffin with tunnels. Just a few strokes should do to combine the ingredients. The batter should still be lumpy. The higher sugar and fat content in a muffin, you will have a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten. If using a dark colored pan, reduce the oven temperature a bit because dark colored pans absorb more heat, so they become hotter than light colored pans. Paper or foil muffin cup liners are sometimes used to line the muffin pans. They help to make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray. Make sure you do not overbake muffins or they will be dry. Reference: http://www.joyofbaking.com/muffins/muffins.html Compare other Recipes: http://allrecipes.com/Search/Recipes.aspx?WithTerm=muffins Google Images: http://images.google.com/images?hl=en&q=muffins Google Book Search: http://books.google.com/books?q=muffins Courtesy: CrazyaboutBaking.blogspot.com

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