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Ingredients
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2 1/2 cups self-raising flour
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1 tablespoon caster sugar
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3/4 cup milk
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1 egg, lightly beaten
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1/2 cup vegetable oil
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3/4 cup brown sugar
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2 tablespoons maple syrup
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1/3 cup white choc chips
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380g can caramel Top 'N' Fill
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Icing sugar mixture, for dusting
Method
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1Preheat oven to 190°C/170°C fan-forced. Line 2 x 24 hole, 1 1/2 tablespoon-capacity mini muffin pans with paper cases.
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2Combine the flour, caster sugar and brown sugar in a bowl. Make a well in centre.
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3Add 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.
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4Bake 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.
Source: taste.com.au
