Caramel muffins, breakfast, lunch, anytime snack
Amazingly versatile, caramel muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper
Makes 10 caramel muffins. Heat oven to 180 °C. Line 10 standard muffin tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Add 100 g (125 ml) sugar and mix well. Whisk together 1 egg, 2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to dry ingredients, mixing well. Fill muffin hollows halfway with batter and spoon 10 ml caramel on top of batter in each hollow. Fill with remaining batter and bake for 15 – 20 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Cramel muffins