Droitwich Salted Caramel Muffins
#nom brings us a delicious salted caramel muffin recipe, alongside our launch of Droitwich Salted Caramel this weekend.
100g Light Brown Sugar
250g Self Raising Flour
100g Droitwich Salted Caramel (made by #nom)
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
100g Melted Unsalted Butter
200g Crème Fraîche
1 tsp Vanilla Extract
Pinch of Fine Grade Droitwich Salt
Preheat your oven to 180°C (170°C Fan).
Sieve all dry ingredients and mix together thoroughly in a large bowl.
Lightly whisk all wet ingredients with a fork in a jug.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Combine all ingredients until they just ‘come together.’
Divide the mixture between 8 muffin cases and place in the centre of a preheated oven for 20 mins or until a skewer inserted into the centre comes out clean. Allow to cool.
Decorating the muffins:
Using a piping tube nozzle fitted into a piping bag, fill with 80g salted caramel and then pipe into the muffins (if the caramel is cold, you may need to warm through gently first, to make it more liquid.)
Spoon the remaining 65g of caramel over the muffins and sprinkle each with a pinch of coarse Droitwich Salt.