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Hazelnut and Caramel Muffins
- 30 mins
- Makes 12
Ingredients
- 250g (9oz) self-raising flour
- 100g (3½oz) light soft brown sugar
- 1tbsp baking powder
- 2 eggs
- 150ml (¼pt) milk
- 5tbsp vegetable oil
- 1tsp vanilla extract
- 397g can Carnation Caramel
- 100g (3½oz) roasted hazelnuts, chopped
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 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 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. Top each muffin with chopped hazelnuts.
- Bake in the preheated oven for 20 minutes and eat fresh and warm.
A typical serving contains
-
Calories
- 318
- 16%
-
Sugars
- 27.9g
- 31%
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Fats
- 13.6g
- 19%
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Saturates
- 2.7g
- 14%
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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.