Toffee Delight Muffins Food

STICKY RHUBARB MUFFINS

Steps:

• Combine 4 tablespoons butter and brown sugar until coarsely blended.
• Add the rhubarb.
• Distribute evenly into (12) greased muffin tin.
• Cream softened butter and 1/4 cup sugar, beat in egg.
• Sift together the five dry ingredients.
• Add to the creamed mixture alternately with the milk.
• Stir in orange rind.
• Do not over mix.
• Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
• Remove from oven and let stand for five minutes, then invert to remove.
• Leaving the muffins up side down so the sticky glaze is now on top.

CRUNCHY TOFFEE MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
• In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• Make a well in the center of flour mixture.
• In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla.
• Add all at once to the flour mixture.
• Stir just until moistened (batter should be lumpy).
• Gently fold two-thirds of the chopped toffee into batter.
• Spoon batter into prepared muffin cups, dividing batter evenly.
• Sprinkle tops with remaining chopped toffee.
• Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes.
• Remove from muffin cups. Serve warm.
• Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

KRISTA'S TOFFEE DELIGHTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
• Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
• Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

TOFFEE DELIGHT

Steps:

• 1. Prepare pudding according to package directions using 2 cups milk.
• 2. Meanwhile, slice cakes in half horizontally. Line an 11 x 7 inch dish with bottom halves of cakes, cut sides up. Sprinkle with 1/2 candy.
• 3. Spoon pudding over candy. Place top of cakes over pudding, cut sides down.
• 4. Spread with whipped topping; sprinkle with remaining candy.
• 5. Cover and chill 2 hours.

PEAR & TOFFEE MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
• Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.