Caramel & Chocolate Chunk Muffins

1. 1

   Lightly microwave the caramel squares (until they bend a little bit when you press down with your fingers), and cut into small pieces.

2. 2

   Chop the chocolate into preferred sizes.

3. 3

   Mix the soft margarine well with a whisk, add the sugar, and mix well until the mixture becomes white.

4. 4

   Add the egg, then milk in that order.

5. 5

   Addition: When you use cold milk, it makes the mixture separate a little bit, but it's OK as long as it doesn't completely separate.

6. 6

   Add the chopped caramel squares and chocolate, and sift in the cake flour and baking powder, then fold them in with a spatula from the bottom of the bowl.

7. 7

   Place the muffin cups on a baking sheet, and fill them with the mixture to about 60 ~ 70% full.

8. 8

   Bake in the oven for about 25 minutes at 180F celsius.

9. 9

   The caramel might over flow from the cups, so it's a good idea to line the baking sheet with parchment paper.

10. 10

    The caramel melts in the dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.