Chocolate Caramel Muffins
5,2 / 10
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Whisk together the milk, oil and egg.
Sift the dry ingredients into a mixing bowl. Stir in the milk mixture until just combined. Gently stir in 3/4 of the chopped toffee.
Spoon the mixture into the paper cases. Sprinkle the remaining chopped toffee over the top.
Bake for about 20 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.