Hazelnut and Caramel Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 36 |
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I don't usually use 'cheat' ingredients, but I recently won a cookbook and some tinned caramel courtesy of Carnation, so used it to make this recipe. These are so easy and quick...and ohhhh so yummy-perfect with a cup of coffee or as a dessert with a little cream. I took some to my children's playgroup,for morning coffee..they were devoured in seconds, with recipe requests galore! The hazelnuts are not essential, but very nice! Ingredients:
9 ounces self-raising flour |
4 ounces light brown sugar |
1 teaspoon baking powder |
2 eggs |
150 ml milk |
5 tablespoons vegetable oil |
1 teaspoon vanilla extract |
397 g carnation caramels |
4 ounces roasted hazelnuts |
Directions:
1. Heat the oven to 190C/350F/gas 5.Place the flour, sugar and baking powder into a bowl and mix together.
2. In a separate bowl, mix the eggs, milk, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
3. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don't mix it in-it's nice to have pockets of caramel in the finished muffins.
4. Place muffin cases in a 12 cup tin. Spoon the mixture into the cases until quite full, then top with the hazelnuts.
5. Bake for 18-20 minutes until risen and golden, then serve warm.
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