Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Saturday, October 23, 2010

Goey Caramel Muffins

Recipe and 1st Image from Super Food Ideas
2nd Image by Renata

There is nothing better when you need a pick me up than a warm, sweet muffin; oozing with caramel. This is what you feel when you take one big bight out of this mouth watering muffin. Although it isn't a citrus flavoured muffin, it is sweet and caramel flavoured; two things I love. The best aspect of this appetizing muffin is that it is the easiest muffin the bake in the history of cooking! All you have to do is add a jersey caramel to a normal muffin mix! It is that simple

Basic muffin recipe:
  • 200g unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 cup castor sugar
  • 3 eggs
  • 2 1/2 cups SR Flour, sifted
  • 1/2 cup milk
Add for Gooey Caramel muffin:
  • 24 jersey caramels
  • 3/4 cup brown sugar instead of Castor sugar (above)

Using an electric mixer, beat butter, vanilla and brown sugar in a small bowl until light and fluffy. Add eggs one at a time (mixture will separate), beating after each addition. Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. Spoon into prepared pan. For muffins, spoon 2 tblsp of mixture per patty case. For cup-cake, spoon 1 tblsp of mixture per patty case. Push one jersey caramel into the centre of each muffin. Bake at 160'C fan-forced for 15-17 minutes. Stand cakes in pans for 2 minutes before transferring to a wire rack to cool. Store in air tight container. Serve warm with icing sugar dusted over the top (optional).

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