Cheeky Choc-Caramel Muffins: Ash’s Easter Shortcut

Cheeky Choc-Caramel Muffins: Ash’s Easter Shortcut

Hello! This is a bit of a cheat’s recipe (that’s because it requires the use of a pre-made Muffin Mix, but don’t worry – it’s still just as delish). Not suitable for vegans. Contains eggs.

When I was a little one, I used to go to an after school programme and holiday programme and every Easter we would make Caramello Chocolate Muffins – by using a Pre-Made Muffin Mix and adding in Caramello easter eggs. This is my recreation of something nostalgic from my childhood. If you’d like to make the chocolate muffins from scratch, please do. I normally bake things from scratch myself, but I wanted to have that authentic, nostalgic feeling when I bit into one (and I sure did).

Makes 10-12 Muffins

Ingredients/What You Will Need

• 12 cup muffin tray + patty pans
• Chocolate or Triple Chocolate Muffin Mix (I used the Betty Crocker Triple Choc Muffin Mix as that’s all I could find at my local supermarket)
• 1/3 cup vegetable oil
• 1/2 cup water
• 2-3 eggs (either 2 X large eggs or 3 normal size eggs) – I used 2 and ended up with 10 muffins
• Cadbury Caramello Mini Easter Eggs (1-2 packets)

Method

1. Pre-heat oven to 200 degrees C (392 F) or 180 C if fan forced. Line muffin tray with patty pans.
2. In a medium sized bowl, add in muffin mix, water, vegetable oil, and eggs. Fold ingredients for 1-2 minutes until combined.
3. Spoon mixture into muffin pans – about 2/3 full.
4. Place mini caramello eggs inside each of the muffins (I wish I had them covered with muffin-batter but we live and learn). Pro Tip: Make sure you unwrap the Easter eggs before placing them into the muffins.
5. Bake for 18 minutes or until the muffins spring back to the touch.
6. Cool in muffin tray for 10 minutes, then move to a cooling rack.
7. Best enjoyed heated up.

The muffins will last for about 4-5 days in an airtight container but I would suggest eating them within the first few days.

Hope you enjoyed this recipe!

Happy Easter!!

Ash x