RECIPE: Delicious Caramel Drizzled Muffins

I was inspired to make these treats while writing Cream Caramel and Murder.

One of my favorite things to do is curl up with a book, a cup of tea, and a cake. Maybe these treats will inspire you, too.

Try to eat only one! It's a challenge.

RECIPE

Prep time: 10 minutes Cook time: 20 minutes

A one-bowl recipe to give you delicious, moist, moreish muffins. Can be kept in a tin for 4 days or in the freezer for 3 months.

Recipe can be made dairy and egg-free. Substitute milk for a plant/nut alternative, use a dairy-free spread, and mix 3 tbsp flaxseed with 1 tbsp water to create a flax 'egg' as a binding agent.

INGREDIENTS

1/4 cup (57g) unsalted butter, melted

1 cup (227g) buttermilk

1 large egg

1/4 cup (57g) canola or vegetable oil

1 teaspoon vanilla extract

1 tablespoon caramel extract

1 cup (227g) light brown sugar – use less if you don’t have a sweet tooth

2 cups plus 2 tablespoons (270g) of all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

Salted caramel, for drizzling (I use store-bought Hershey’s or Carnation)

INSTRUCTIONS

1. Preheat the oven to 350F (180C) Line a 12-cup muffin pan with paper cases or use silicone.
2. In a large bowl, melt the butter in the microwave and set to one side.
3. In a medium bowl, add the buttermilk, oil, egg, vanilla, caramel and mix.
4. Add this mixture to the melted butter and whisk briefly.
5. Add the brown sugar and combine.
6. Add the flour, baking soda, cinnamon, and stir. Don’t overmix. The batter will be lumpy (this is fine.)
7. Add batter to muffin pan – ¾ full only.
8. Bake for 20 minutes until tops dome and a toothpick comes out clean.
9. Allow muffins to cool for 10 minutes before removing them.
10. Drizzle with salted caramel sauce. Don’t add the caramel until you’re ready to eat to avoid a soggy bottom.

Enjoy these yummy treats with a copy of Cream Caramel and Murder! Available in e-book and paperback.