Apple Walnut Cake and Muffin Bake Mix with Caramel Sauce
What you'll need
1 pouch Cooggies Cake and Muffin Bake Mix
1 Gala, Fuji or Honey crisp apple cut in cubes
1/2 cup walnuts broken in halves
1 tsp cinnamon
Caramel sauce:
1 cup packed brown sugar or coconut sugar.
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
Instructions
Prepare batter as per Cooggies Cake and Muffin Bake Mix instructions found on pouch and add the 1 tsp of cinnamon
Fold in the apples and walnuts into mix with a spatula until well combined
Pour the mixture into the muffin pan and bake according to instructions
Once they are done, let them cool down and prepare caramel sauce
Instructions
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla
Set aside to cool in the pan for 10 minutes.
Pour on top of muffins, add walnuts
Pour on top of muffins, add walnuts
Drizzle sauce on cooled down muffins and enjoy!