It’s been a tough week and something sweet and chocolaty is called for. A favourite with Debbie’s family, her Chocolate and Caramel Muffins are naughty but definitely moreish!
Makes 12 Muffins
2 cups self-raising flour
1 / 4 cup brown sugar
1 cup milk
1 egg, lightly beaten
90g melted butter
¼ cup caramel topping
250g cream cheese, softened
White chocolate drops
1 x 380g Nestle Top’n Fill caramel, chilled
Preheat your over to 210’c and lightly grease a 12 cup tray
Sift the flour and sugar into a bowl and add the combined egg, milk, butter and topping and stir gently until mixed together. Now half fill each tray cup with mixture and add a teaspoon of Top’n Fill caramel to each, now top with remaining batter.
Put in the oven and bake for 20 minutes (or until firm). Leave to cool for a couple minutes then turn onto wire rack to cool. While cooling beat the cream cheese until smooth and beat in remaining caramel. Spread over muffins and top with white chocolate drops and icing sugar.