Ingredients
600g packet caramel mud cake mix
2 eggs, at room temperature
¼ cup vegetable oil
¼ cup golden syrup
2/3 cup chopped pecan halves
2 x 135g packets Werther’s Original Chewy Toffees
Extra ½ cup chopped pecan halves
Vanilla ice-cream and extra golden syrup, to serve
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
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Place cake mix in a large bowl, reserving frosting mix for another use. Add eggs, oil, syrup and ½ cup water. Stir with a wooden spoon until combined. Stir pecans. Divide evenly among paper cases.
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Remove the wrappers from 24 toffees, reserving remaining for another use. Place two toffees on top of each muffin. Sprinkle with extra pecans.
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Cook in a moderately slow oven (160C) for about 30 minutes, or until firm to touch in the centre. Remove. Stand in pan for 5 minutes.
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Remove warm muffins from cases. Serve with ice-cream. Drizzle with extra syrup.
