PECAN & COFFEE MUFFINS

Steps:

• 1. Preheat oven to moderately hot. Grease 6-hole muffin pan. 2. Reserve 12 whole nuts. Chop remaining nuts finely, sprinkle chopped nuts on greased oven tray. 3. Combine ½ cup of the sugar with the water in medium saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 10 minutes or until toffee is golden brown. Dip whole nuts into toffee oven chopped nuts, stir quickly until all nuts are covered in toffee; stand until set. Reserve whole nuts; chop remaining nut mixture finely. 4. Place flour in large bowl; rub in butter. Stir in remaining sugar and chopped nut mixture, then combined buttermilk, egg and coffee. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Serve cold muffins drizzled with coffee cream and topped with reserved whole nuts. 5. Coffee Cream: Beat cheese, sugar and combined coffee and water in small bowl until smooth. Makes 6 Per Serving 40.2g fat; 3590kj