1. Add water and oil to Mississippi Toffee Muffin/Cake Mix in a mixer fitted with a beater and mix on 1st speed for 1 minute (the water should be tempered to give a final batter temperature of 22-24ºC (72-76ºF).
    2. Scrape down and beat for a further 5 minutes on 2nd speed.
    3. Fold in chopped pecans and mix for one minute on 2nd speed.
    4. Deposit 75g of batter into paper cases in muffin trays.
    5. Sprinkle pecans on top and bake at 185-195ºC (365-390ºF) for approximately 30 minutes.
    6. Leave to cool.


  • 1kg Mississippi Toffee Muffin/ Cake Mix
  • 425g Water
  • 235g Oil
  • 200g Chopped Pecans