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- Apple & Pecan Muffins with Salted Caramel Pecans
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Search results for 210 g of tate & lyle light muscovado sugar, 110g for the muffins, 75g for the icing, 25g for the salted caramel pecans
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Ingredients
- 150 g of self raising flour, sifted
- 1 pinch of sea salt
- 135 g of unsalted butter, softened, 60g for the muffins, 75g for the icing
- 1 cox apple, peeled, cored and roughly grated
- 55 ml of maple syrup, plus one and half tbsp for the icing
- 110 g of cream cheese, full fat
- 210 g of tate & lyle light muscovado sugar, 110g for the muffins, 75g for the icing, 25g for the salted caramel pecans
- 2 large eggs, at room temperature, beaten
- 75 g of pecans, roughly chopped, plus 24 pecan halves for the salted caramel pecans
- 1 tsp of ground cinnamon