Dark Chocolate Caramel Muffins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I'd been obsessed with creating a version of Tim Hortons' Chocolate Caramel muffin since I first saw their ad. I don't eat there these days, and in all honesty these treats I adapted from Carnation's UK site are packed with dulce de leche, so aren't exactly health food , but I can at least pronounce everything in them and have the satisfaction of having succeeded! Read more ! Ingredients:
1 1/4 cups flour |
1 cup oat flour (or whole wheat pastry flour) |
1/2 cup dutch-process cocoa powder |
1 tbsp baking powder |
1 tsp baking soda |
1/2 tsp sea salt |
1 tbsp egg replacer powder |
3 tbsp cold water |
7 tbsp brown sugar |
1/3 warm milk |
1/4 cup vegetable oil |
1 tsp vanilla |
1 1/3 cups dulce de leche or caramel ice cream topping, divided |
Directions:
1. Preheat the oven to 375°F, line muffin cups with paper liners and grease the top of the muffin tin.
2. Whisk tgether flours, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat together the egg replacer powder and cold water, then add brown sugar, milk, oil, vanilla and 1/3 cup of the Dulce de Leche.
4. Add dry ingredients and stir until just combined.
5. Drop spoonfuls of the remaining Dulce de Leche into the batter and swirl through without mixing it in.
6. Fill muffin tins almost full with the batter.
7. Bake 20 minutes. Best eaten when still slightly warm, but freeze well and can be reheated in the microwave.
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