Wednesday 18 October 2017

Double Chocolate and Salted Caramel Muffins

What could be better when you're after a mid morning or afternoon snack than a homemade muffin, especially a chocolate and salted caramel muffin!

My two absolute most favorite sweet flavours are chocolate (obviously...) and salted caramel so putting the two together is my kind of heaven!

These muffins are lovely and moist, using oil (instead of butter) and buttermilk. If you don't have any buttermilk, simply add about a tablespoon of lemon juice to 1 cup of milk, whisk, and stand for about 10 minutes to create your own buttermilk. Simple.

Salted caramel is really easy to make at home. I use this recipe here. It also stores really well in the refrigerator so it's definitely worth making your own and then putting it to good use! We love drizzling over pancakes with sliced banana - YUM! I've also got some other recipes using salted caramel here.

Double Chocolate and Salted Caramel Muffins

Makes 12

1 1/2 Cups self raising flour
1/2 Cup cocoa powder
3/4 Cup caster sugar
1 Cup buttermilk
2 eggs
1 tsp vanilla extract
1/3 Cup canola oil
1 Cup chocolate chips
12 tsp salted caramel

1. Preheat the oven to 180C and grease/line a standard 12-hole muffin tin.

2. Sift the flour and cocoa into a large bowl. Add the sugar and stir to combine.

3. In another bowl, mix the buttermilk, eggs, vanilla, and oil. Pour into the dry ingredients, add the chocolate chips, and mix gently until just combined.

4. Spoon half the mixture into the muffin tin, drop a tsp of salted caramel into each hole, and cover with the remaining mixture.

5. bake for 25-30 minutes, until the muffins spring back when gently pressed. Cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Store any uneaten muffins in an air tight container. Muffins can also be frozen.

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