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This is a twist on our favourite chocolate toffee muffins - try them with hazelnuts and, of course, our divine caramel!
Servings 12
Calories 353 kcal
Prep Time30 mins
Total Time30 mins

Ingredients
 

  • 250 g self-raising flour
  • 100 g soft light brown sugar
  • 1 tbsp baking powder
  • 2 eggs
  • 150 ml milk
  • 5 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 397 g can Carnation Caramel
  • 100 g roasted hazelnuts, chopped
  • 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 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 as it's 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.
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Nutrition Facts
Hazelnut and Caramel Muffins
Amount per Serving
Calories
353
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
206
mg
9
%
Potassium
 
189
mg
5
%
Carbohydrates
 
51
g
17
%
Fiber
 
1
g
4
%
Sugar
 
31
g
34
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Muffin
Cuisine British
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