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Categories:Viewed: 56 - Published at: 8 years ago
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
Method
- Heat the oven to 190C/350F/gas 5.Place the flour, sugar and baking powder into a bowl and mix together.
- 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.
- 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.
- Place muffin cases in a 12 cup tin.
- Spoon the mixture into the cases until quite full, then top with the hazelnuts.
- Bake for 18-20 minutes until risen and golden, then serve warm.
