Yesterday I baked these Caramel and Chocolate Muffins with caramel sauce (i also added icecream as they were served warm). And, they were very, very delicious. Inside the muffins are whole bits of caramel and chocolate chunks. Perhaps not the most healthy option, but, really good nonetheless! The recipe is below... Have a lovely week. Kellie xx
Recipe:
100g caramel-filled chocolate block
2 cups plain flour
1 tablespoon baking powder
1/2 cup brown sugar
1 cup milk
1 egg, lightly beaten
80g butter, melted
Caramel sauce
100g butter, chopped
2/3 cup brown sugar
125ml pouring cream
1 teaspoon of vanilla extract
Method:
Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
Make caramel sauce:
Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in cream. Return pan to heat.
2 cups plain flour
1 tablespoon baking powder
1/2 cup brown sugar
1 cup milk
1 egg, lightly beaten
80g butter, melted
Caramel sauce
100g butter, chopped
2/3 cup brown sugar
125ml pouring cream
1 teaspoon of vanilla extract
Method:
Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
Make caramel sauce:
Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in cream. Return pan to heat.
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