This is a twist on our favourite chocolate toffee muffins - try them with hazelnuts and, of course, our divine caramel!
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
