Quick & Easy

Double chocolate caramel muffins

Muffins can take you from breakfast to dessert and every snack in between, so line up the tins and get a batch (or two) going.
10 Item



1.Preheat the oven to 180ºC. Line a muffin tray with 10 muffin papers or grease well.
2.Place the butter and chocolate in a glass bowl and heat gently in the microwave until smooth. Allow to cool for 10 minutes.
3.In a large bowl, sift the flour, baking powder, soda and cocoa. In a separate bowl, whisk eggs and milk together.
4.Combine the egg mixture with the cooled chocolate. Stir into the dry ingredients.
5.Fill the muffin cases halfway, then add a Rolo in the centre of each. Cover with remaining mixture to encase the Rolo.
6.Bake for 15-20 minutes, then serve warm.

Browned on the outside, gooey in the centre – a special treat for kids and adults alike. Serve these straight from the oven with coffee or reheat later as dessert with a scoop of vanilla ice cream and a swirl of rich caramel or chocolate sauce. Rolo chocolates are available at the supermarket in large bars.


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