Gooey Caramel Muffins

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

Method

1. 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.
2. Combine the flour, caster sugar and brown sugar in a bowl. Make a well in centre.
3. 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.
4. 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.

Notes

• 
  Caramel will be very hot at this stage, so work quickly and carefully.
  Muffins are best cooked on day of serving.
  Avoid overmixing the muffin batter or it will result in a tough texture.