Chocolate Caramel Surprise Muffins

Ingredients (serves 8)

• Melted butter or margarine (optional), for greasing
• 225g (1 1/2 cups) plain flour
• 3 tsp baking powder
• 1/2 tsp freshly grated or ground nutmeg
• 100g (1/2 cup, firmly packed) dark brown sugar
• 125mls (1/2 cup) buttermilk
• 80g butter, melted, cooled
• 1 egg
• 16 caramel-filled milk-chocolate eggs (Red Tulip brand), frozen, wrappers removed

Method

1. Preheat oven to 180°C. Brush 16 mini (40mls/2 tbs) muffin pans with melted butter or margarine to lightly grease.
2. Sift together the flour, baking powder and nutmeg into a medium mixing bowl. Stir in the brown sugar. Whisk together the buttermilk, melted butter and egg in a jug until well combined.
3. Add buttermilk mixture to the dry ingredients and stir with a metal spoon until just combined. Spoon half the mixture into the muffin pans, dividing evenly. Place a caramel-filled egg upright into the centre of each muffin. Spoon over the remaining mixture and spread to ensure eggs are completely covered with the mixture.
4. Bake in preheated oven for 18-20 minutes or until golden. Stand in pans for 5 minutes before turning onto a wire rack. Serve warm.

Notes

• 
  You can line the muffin pans with paper cases or use non-stick muffin pans if you prefer. It is best to freeze the caramel-filled milk-chocolate eggs in advance. This will help them to retain their shape in the muffins when cooked. The muffins can be made up to 1 day ahead and stored in an airtight container. Reheat just before serving (see note below). Wrap the muffins in foil and reheat in oven preheated to 180°C for 10 minutes. To reheat in microwave, place 8 muffins on a microwave-safe plate and elevate on a microwave- safe rack or upturned plate. Heat, uncovered, for 1 minute on Medium/500watts/50% or until warm. Be careful when reheating the muffins in the microwave as the caramel filling will become very hot.
  
• Keep warm this winter