Chocolate & Caramel Muffins

I made these chocolate caramel muffins when I had some carnation caramel to use up, and they were amazing. Really soft and the taste of caramel combined with the chocolate was amazing!

Recipe

250 g self raising flour
100 g Fairtrade light brown soft sugar
40 g cocoa
1 tbsp baking powder
1 medium free-range egg, plus 1 extra yolk
150 ml British semi-skimmed milk
5 tbsp vegetable oil
1 tsp Madagascan vanilla extract
100g chocolate chips
1 x 397g tin Carnation caramel

Method

Preheat the oven to 190°C, fan 170°C, gas 5. Line a 12-hole muffin tin with paper cases.

Put the flour, sugar, cocoa and baking powder into a large mixing bowl and stir to combine.

In a separate bowl, mix together the egg, egg yolk, milk, oil and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined, without beating. Add the chocolate chips. 

Drop spoonfuls of the caramel into the mixture and gently swirl through, but don’t mix it in completely – you want to still see dollops of caramel in the finished batter.

Spoon the mixture into the paper cases, making sure each case is quite full. Drizzle the last of the caramel on the top of the muffins. Bake in the oven for 20 minutes until springy to the touch.

Enjoy!!

Liddie xxx