Caramel Muffins
Läckra chokladmuffins fyllda med smält kola och en touch av havssalt, perfekta för fika eller dessert.
Ingredienser:
| Ingrediens | Mängd |
|---|---|
| unsalted butter | 185 g |
| raw caster sugar | 160 g |
| eggs | 2 |
| plain flour | 230 g |
| baking powder | 3 teaspoons |
| bicarbonate soda | ½ teaspoon |
| salt | ½ tsp |
| Dutch cocoa powder | 60 g |
| thickened cream | 85 ml |
| water | 85 ml |
| caramel chews, such as Werther’s Original | 24 |
| sea salt flakes | to taste |
| edible red glitter | to dust |
Gör så här
- Preheat oven to 180C fan-forced, and line a 6-hole Texas muffin pan with paper cases.
- Using an electric mixer fitted with a whisk, cream butter and sugar until thick and pale. Add one egg at a time, mixing until combined.
- Meanwhile, combine flour, baking powder, bicarbonate soda, salt and cocoa in a bowl. Slowly add dry mixture to electric mixer, mixing until combined. Gradually mix in cream and water to combine.
- Fill each muffin case to two thirds full, smoothing over surface. Gently push 4 caramel chews into each muffin mixture, taking care not to push too far to the bottom. Sprinkle with sea salt. Divide remaining mixture among cases, ensuring caramels are completely covered.
- Bake muffins in oven for 20 minutes or until cooked through, and caramel is runny when tested with a skewer. Remove from oven and allow to cool slightly.
- To serve, sprinkle with red glitter dust.