Delicious soft and moist muffins with wonderful sticky pockets of caramel running through ...
Ingredients
- 250 g self-raising flour
- 100 g soft light brown sugar
- 40 g cocoa powder
- 1 tbsp baking powder
- 1 egg
- 1 egg yolk
- 150 ml milk
- 5 tbsp vegetable oil
- 1 tsp vanilla extract
- 397 g can Carnation Caramel
- you will also need a 12 hole muffin tin and muffin cases or 12cm square pieces of greaseproof paper
Instructions
- Preheat the oven to 190C, 375F 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. Or microwave cold muffins in the microwave for 10 seconds for best results.
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Nutrition Facts
Chocolate Caramel Muffins
Amount per Serving
Calories
265
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Cholesterol
31
mg
10
%
Sodium
236
mg
10
%
Potassium
137
mg
4
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
