Gooey caramel muffins

Method

• 1
  Preheat oven to 190°C/170°C fan-forced. Line 2 x 24 hole, 1 1/2 tablespoon-capacity mini muffin pans with paper cases.
• 2
  Combine the flour, caster sugar and brown sugar in a bowl. Make a well in centre.
• 3
  Add milk, egg, oil and maple syrup. Mix until just combined. Fold in choc chips. Spoon 2 level teaspoons batter into paper cases. Top with 1 level teaspoon caramel. Top caramel with 1 level teaspoon batter.
• 4
  Bake for 10 to 12 minutes or until golden and just firm to touch. Stand in pans for 3 minutes. Carefully lift onto a wire rack to cool (see note). Serve dusted with icing sugar.