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Gooey caramel muffins

  • 0:20 Prep
  • 0:10 Cook
  • Makes 48

Ingredients

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1/3 cup white choc chips
  • 380g can caramel Top 'N' Fill
  • Icing sugar mixture, for dusting

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.

Source: taste.com.au

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