Chocolate Caramel Muffins
"Delicious soft and moist muffins with wonderful sticky pockets of caramel running through…"
- Phil Vickery
- 30 mins
- Makes 12
Ingredients
- 250g (9oz) self-raising flour
- 100g (3½oz) light soft brown sugar
- 40g (1½oz) cocoa powder
- 1tbsp baking powder
- 1 egg
- 1 egg yolk
- 150ml (¼pt) milk
- 5tbsp vegetable oil
- 1tsp vanilla extract
- 397g can Carnation Caramel
You will also need:
- 12 hole muffin tin and muffin cases or 12cm square pieces of greaseproof paper
Method
- Preheat the oven to 190°C, 375°F or Gas Mark 5.
- Place the flour, sugar, cocoa powder and baking powder into a bowl and mix well.
- In a separate bowl, mix the eggs, milk, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
- Drop spoonfuls of the Carnation Caramel into the mixture, gently swirl through, but don’t mix it in – its nice to see little pockets of caramel bubbles in the finished muffins.
- Place muffin cases in the tin or push and fold the greaseproof paper squares into the tin. Spoon the mixture into the cases until quite full.
- Bake in the preheated oven for 20 minutes and eat whilst still warm. Microwave cold muffins in the microwave for 10 seconds for best results.
A typical serving contains
-
Calories
- 272
- 14%
-
Sugars
- 27.8g
- 31%
-
Fats
- 8.8g
- 13%
-
Saturates
- 2.7g
- 13%
-
Salt
- 0.6g
- 10%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.