These really are wicked, gooey, sticky muffins full of chocolate and caramel! The best thing to do is leave them slightly undercooked, so you still have a squidgy chocolatey caramel centre. They are lovely warm on their own, or with ice cream.
Ingredients
- 180 g Gluten-Free Flour Mix A, (see below)
- 50 g dark muscovado sugar
- 50 g caster sugar
- 20 g cocoa powder
- 2 tsp baking powder
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 400 g dulce de leche, from a jar or tin
- 30 g each of dark, milk and white chocolate
Instructions
- Preheat the oven to 180C gas 4. Place 12 paper muffin cases in a muffin tray.
- Place the flour, sugars, cocoa and baking powder in a bowl and mix well.
- Next place the egg, vanilla extract and half the dulce de leche in a separate bowl and mix together well.
- Add the egg mixture to the flour and sugar, mix well, and add the chopped chocolate and the rest of the dulce de leche. Then carefully - 'chop' through with a spoon, leaving the mixture roughly combined.
- Spoon into the muffin cases and bake in the oven for 18-20 minutes.
- Remove when well risen and still slightly undercooked.
- Cool slightly on a wire rack and eat warm or cold.
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Notes
Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.
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Nutrition Facts
Toffee Chocolate Fudge Brownie Muffins
Amount per Serving
Calories
387
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
14
mg
5
%
Sodium
84
mg
4
%
Potassium
214
mg
6
%
Carbohydrates
81
g
27
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
6
g
12
%
Vitamin A
73
IU
1
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
