Toffifee Caramel Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 ml oil
- 250 g flour
- 2 teaspoon, heaped baking powder
- 150 g sweets, (Toffifee)
- 2 egg (s)
- 200 ml whipped cream
- 100 g cane suar
- 2 tablespoon cream powder, (e.g. paradise cream caramel)
- 2 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Roughly chop the toffifee, save a few crumbs to decorate.
- Mix the flour with the baking powder and cornstarch and sift through once, set aside. Whisk the whipped cream with the cane sugar, the eggs and the paradise cream powder. Preheat the oven to 180 ° top / bottom heat so that the dough doesn`t stand too long when it`s mixed. Fold in the flour mixture until the dry ingredients are no longer visible, then work in the chopped toffifees. Do not use the mixer for too long, otherwise the dough will not be so nice and airy. The longer it is stirred, the firmer the structure of the muffins becomes.
- Grease a muffin tray for 6 jumbo muffins (or a standard 12-size tray) with oil or butter or insert molds and fill the dough evenly into the mold. Bake the muffins for about 25 minutes, then use a stick test to determine whether they are ready. If there are no more crumbs stuck, take the tray out of the oven, let it cool down a bit and enjoy straight away (they are best if they are still warm!) Or decorate as you wish.
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