Ingredients

• 2 large eggs
• 1 cup sugar (I used 3/4)
• 250 ml heavy cream
• 1 1/2 cups flour (200 gr)
• 1 tsp baking powder
• 200 gr (4 very heaped tbsp) dulce de leche
• 100 gr chopped pecans or dark chocolate

Directions

1. Preheat oven to 180°c. Line muffin pan with paper liners or oil the pan.

2. Beat eggs and sugar until pale and sugar is fully incorporated, add half of the heavy cream and the full amount of dulce de leche and mix until even in color.

3. In another bowl mix flour and baking powder add that slowly to the wet mixture or mix in by hand then pour in the remaining cream. (be careful not to over mix)

4. Fill the liners half way full then sprinkle on some chopped pecans, cover with another tablespoon of batter and sprinkle the top with some more chopped pecans.

5. Bake for 25-30 minutes (I did 27), cool and serve warm or at room temp.

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