Naughty n' nice - Try making these in mini size - perfect for after dinner parties, or to go with your morning coffee...
12 or 24 mini
150 gram hard butterscotch sweets (I use "Must" brand)
280 gram plain white flour
1 Tbsp baking powder
⅛ tsp salt
115 gram soft dark brown sugar
250 ml double cream
6 Tbsp oil
Preheat the oven to 200 C/ 400 F/ Gas mark 6. Grease a 12 cup muffin tin/ 2 12 cup mini muffin tins or line with paper cases. Put the butterscotch sweets in a strong polythene bag and hit with the end of a wooden rolling pin until finely crushed.
Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar and crushed sweets.
Lightly beat the eggs in a large jug or bowl then beat in the cream and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the mixture into the prepared muffin tin. Fill each case until almost full for nicely high rounded muffins. Bske for about twenty minutes until well risen, golden brown and firm to the touch.
Leave the muffins in the tin for 5 minutes then serve warm or transfer to wire rack and leave to cool. They freeze well.