Sponsored By www.Apnafoodtv.com
Recipe Ingredients
2 1/2 cups self-raising flour
1 tablespoon caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
3/4 cup brown sugar
2 tablespoons maple syrup
1/3 cup white choc chips
380g can caramel Top 'N' Fill
Icing sugar mixture, for dusting
Recipe Method
Preheat oven to 190°C/170°C fan-forced. Line 2 x 24 hole, 1 1/2 tablespoon-capacity mini muffin pans with paper cases.
Combine the flour, caster sugar and brown sugar in a bowl. Make a well in center.
Add milk, egg, oil and maple syrup. Mix until just combined. Fold in choc chips. Spoon 2 level teaspoons batter into paper cases. Top with 1 level teaspoon caramel. Top caramel with 1 level teaspoon batter.
Bake for 10 to 12 minutes or until golden and just firm to touch. Stand in pans for 3 minutes. Carefully lift onto a wire rack to cool (see note). Serve dusted with icing sugar.
0 comments :
Post a Comment