Name: Coffee and caramel muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 2 1/2 cup self-raising flour; 3/4 cup brown sugar; 1 shot espresso, made up to 1 cup with milk; 3/4 cup canola oil; 1 teaspoon vanilla extract; 1 egg; 150 gram Caramello chocolate, roughly chopped; Topping; 50 gram cream cheese, softened; 25 gram butter, softened; 1 1/2 cup icing sugar, sifted; 1 1/2 tablespoon strong cold coffee; extra Caramello chocolate (optional)

This recipe first appeared in Food magazine.

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Ingredients

2 1/2 cup self-raising flour

3/4 cup brown sugar

1 shot espresso, made up to 1 cup with milk

3/4 cup canola oil

1 teaspoon vanilla extract

1 egg

150 gram Caramello chocolate, roughly chopped

Topping

50 gram cream cheese, softened

25 gram butter, softened

1 1/2 cup icing sugar, sifted

1 1/2 tablespoon strong cold coffee

extra Caramello chocolate (optional)

Method

1.Preheat the oven to 190°C. Spray a 12-hole medium muffin pan with oil.

2.Place the flour and brown sugar in a large mixing bowl. Use a whisk to break up any bits of brown sugar and make a well in the centre.

3.In a separate bowl, whisk together the espresso and milk, oil, vanilla and egg. Pour into the dry ingredients and mix until just combined using a large metal spoon. Gently fold in the chocolate.

4.Spoon the mixture into the prepared pan and bake until golden, 20 minutes. Cool for 2-3 minutes before turning out onto a cooling rack.

5.To make the topping, beat all the ingredients together until light and fluffy. Swirl onto the top of the cooled muffins and decorate with extra chopped chocolate if desire