Chocolate Caramel Muffins

Every morning you buy a caramel muffin at the cafeteria so when I laid my eyes on this recipe, I knew it had to be in your recipe book! Doesn’t it just look ravishing?

Ingredients

- 1¾ cups flour
- ¼ cup baking cocoa
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 100 g butter, melted
- 1¼ cups milk
- 1 egg, lightly beaten
- ¾ cup caramel

Preheat oven to 200°C. Lightly grease the muffin pans.
Sift the flour, cocoa, baking powder and salt into a large bowl. Stir in sugar. Scoop the flour mixture towards the outside of the bowl, leaving a space in the centre (this is called ‘making a well’).
Combine the melted butter, milk and beaten egg in a separate bowl. Pour the liquid ingredients into the well. Stir until the dry ingredients are just dampened. Don’t mix too much.
Using a large spoon half fill muffin pans with mixture. Place a tablespoonful of caramel on top. Put more mixture over caramel to almost fill each muffin pan. Bake in the preheated oven for 15 minutes or until muffins spring back when touched lightly in centre. Stand for 5 minutes, then lift out onto a rack to cool.