Salted Caramel Muffins

  • 120g Whitworths Mix’n’Bake Choc Salted Caramel
  • 100g unsalted butter
  • 100g caster sugar
  • 2 medium eggs, beaten
  • 150g self raising flour
  • 20ml semi-skimmed milk

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C / Fan 160⁰C / Gas Mark 4 then place 8 cupcake cases into the cups of a muffin tray.
  • Cream the butter and caster sugar together until light and fluffy.
  • Add the eggs one at a time, beat thoroughly after each one.
  • Fold the flour, Mix’n’ Bake Choc Salted Caramel and milk into the mixture using a metal spoon.
  • Divide the mixture equally between the cupcake cases and bake in the centre of the preheated oven for 20-25 minutes until golden on top.
  • Allow to cool in the tin for 10 minutes then transfer to a cooling rack to cool completely.
Print recipe
  • 20 mins
  • 20-25 mins
  • Makes 8