Cuban Guava Pecan Stuffed Muffins
Added by Cuban Cuisine | Thu 13 Jun 2013 @ 23:12
100 g (4 ox) self rising flour
100 g (4 oz) unsalted butter
75 g (3 oz) caster sugar
1 teaspoon nutmeg
2 medium sixe eggs
60 ml (1/4 cup or 2 oz)) milk
1 tablespoon baking powder
1 cup diced guava paste
100 g (1/2 cup) chopped pecans
On the outside it look like an innocent muffin...Then you bite into it...and discover at the heart of the muffin chopped pecans in a guava goo...ē Simply superb.
Combine butter and sugar until blended well. Add in the eggs and then flour, nutmeg and baking powder. Pour in the milk, slowly until the batter can be thickly poured into muffin cups.
Fill a dozem paper muffin cups until 2/3 full with the batter.
Melt guava paste in small saucepan with 2 tablespoons water until a very thick syrup forms.
It takes about one minutes but do stir it constantly.
Add chopped pecans to guava paste.
Take a narrow small tea spoon and gether up the pecan guava mixture with it. Then plop it on the center of the batter of a muffin and gently help it sink into the batter by pushing it down gently, but not to the bottom of the batter. Repeat for the other 11 muffins.
Bake at Gas Mark 5 (190 Celsios - 375 Far.) for 18 -21 minutes until golden .
Serve with a Cafe con Leche....mmm