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.
- 20 mins preparation
- 20 mins cooking
- Makes 10 Item
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Ingredients
Double chocolate caramel muffins
- 125 gram butter
- 150 gram dark chocolate, roughly chopped
- 2 cup self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoon cocoa
- 2 eggs
- 1/4 cup milk
- 10 rolos (caramel-centred chocolates)
Method
- 1Preheat the oven to 180ºC. Line a muffin tray with 10 muffin papers or grease well.
- 2Place the butter and chocolate in a glass bowl and heat gently in the microwave until smooth. Allow to cool for 10 minutes.
- 3In a large bowl, sift the flour, baking powder, soda and cocoa. In a separate bowl, whisk eggs and milk together.
- 4Combine the egg mixture with the cooled chocolate. Stir into the dry ingredients.
- 5Fill the muffin cases halfway, then add a Rolo in the centre of each. Cover with remaining mixture to encase the Rolo.
- 6Bake for 15-20 minutes, then serve warm.
Notes
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.
