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Chocolate Caramel Muffins
25 minutes
Easy
Makes 6 Servings
Method
1. Heat oven to 160C fan forced. Line a 6 hole muffin tin with paper liners. 2. In a large bowl, mix dry ingredients together. 3. In a separate bowl, mix wet ingredients together. 4. Pour the wet ingredients into the dry ingredients and gently stir to combine. Do not over mix. 5. Carefully place spoonfuls of mix into the muffin tins. Add 3 caramel buttons to each muffin and press into the mixture. 6. Bake in oven for 25 minutes until well risen and cooked. 7. Remove from oven and cool on wire rack.
Method
1. Heat oven to 160C fan forced. Line a 6 hole muffin tin with paper liners. 2. In a large bowl, mix dry ingredients together. 3. In a separate bowl, mix wet ingredients together. 4. Pour the wet ingredients into the dry ingredients and gently stir to combine. Do not over mix. 5. Carefully place spoonfuls of mix into the muffin tins. Add 3 caramel buttons to each muffin and press into the mixture. 6. Bake in oven for 25 minutes until well risen and cooked. 7. Remove from oven and cool on wire rack.
Ingredients
1 cup plain flour ½ cup sugar 1/3 cup CADBURY Bourneville cocoa 1 tsp baking powder ½ tsp salt 100g plain yoghurt 1/3 cup milk 70g butter, melted 30g vegetable oil 1 egg 75g CADBURY Baking Caramel Buttons
1 cup plain flour ½ cup sugar 1/3 cup CADBURY Bourneville cocoa 1 tsp baking powder ½ tsp salt 100g plain yoghurt 1/3 cup milk 70g butter, melted 30g vegetable oil 1 egg 75g CADBURY Baking Caramel Buttons
Method
1. Heat oven to 160C fan forced. Line a 6 hole muffin tin with paper liners. 2. In a large bowl, mix dry ingredients together. 3. In a separate bowl, mix wet ingredients together. 4. Pour the wet ingredients into the dry ingredients and gently stir to combine. Do not over mix. 5. Carefully place spoonfuls of mix into the muffin tins. Add 3 caramel buttons to each muffin and press into the mixture. 6. Bake in oven for 25 minutes until well risen and cooked. 7. Remove from oven and cool on wire rack.
