Caramel Mochaccino Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is an experimental variation on MarieAlice's Cappuccino Muffins with Skor Bars (#85905). I didn't have any Skor bars kicking around my cupboards, so I substituted with caramels. Ingredients:
20 caramels |
2 eggs |
1/2 cup oil |
1/2 cup sugar |
2 1/2 teaspoons instant espresso powder |
2 1/2 teaspoons ground cinnamon |
1/2 cup milk |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Unwrap caramels.
3. Using kitchen shears, snip each caramel into 4 pieces.
4. In a large bowl, using electric mixer cream together eggs, oil, sugar, instant espresso, cinnamon and milk.
5. In another bowl, combine flour, baking soda, baking powder, and salt.
6. Add dry ingredients to wet mixture, stirring just to blend.
7. Fold in chocolate chips.
8. Fill mini muffin cups 2/3 full. Push 4 or 5 carmel bits into each muffin. (They will stick like crazy if they come in contact with the muffin tins, so be careful of this.)
9. Bake 10-15 minutes or until toothpick inserted in the centre comes out clean.
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