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Coffee and Caramel Muffins

A community recipe by snowy

Not tested or verified by Nigella.com

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Introduction

This is a friend's recipe and they are very more-ish!

Ingredients

Serves: 12

Metric Cups

125 grams butter (softened)
150 grams soft brown sugar
2 teaspoons instant coffee (dissolved in tablsp warm water)
2 medium eggs
300 grams self-raising flour
125 millilitres milk
130 grams caramel sweets (chopped into small pieces)

4 ounces butter (softened)
5 ounces soft brown sugar
2 teaspoons instant coffee (dissolved in tablsp warm water)
2 medium eggs
11 ounces self-rising flour
4⅖ fluid ounces milk
5 ounces caramel sweets (chopped into small pieces)

Method

Coffee and Caramel Muffins is a community recipe submitted by snowy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven 180-190C/350-375F/gas 4/5

Beat butter and sugar together till light and fluffy. Dissolve coffee powder in the water then add to the moisture or add the coffee essence. Add the eggs one at a time, mixing well between each one. Add the flour and milk gently and mix.

Half fill each hole in muffin tin/mould with the mixture, add a few pieces of caramel then add more mixture. Bake for 20 minutes.

Allow to rest for 5 mins. then turn onto a wire rack. Eat on the day they're made [not difficult to do!!! ]

Preheat oven 180-190C/350-375F/gas 4/5

Half fill each hole in muffin tin/mould with the mixture, add a few pieces of caramel then add more mixture. Bake for 20 minutes.

Allow to rest for 5 mins. then turn onto a wire rack. Eat on the day they're made [not difficult to do!!! ]