Toffifee Caramel Muffins

Ingredients for 12 servings:

• 100 ml oil
• 250 g flour
• 2 tsp, heaped baking powder
• 150 g sweets (Toffifee)
• 2 eggs
• 200 ml whipped cream
• 100 g cane sugar
• 2 tbsp cream powder (e.g. paradise cream caramel)
• 2 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Super moist Toffifee muffins with a hint of caramel – real soul food!

Roughly chop the Toffifee, reserving a few crumbs for decoration if desired. Combine the flour with the baking powder and cornstarch, sift through, and set aside. Whisk the heavy cream with the brown sugar, eggs, and the Creme de Parfum powder. Preheat the oven to 180°C (top/bottom heat) so the batter doesn’t stand for too long once it’s mixed. Fold in the flour mixture until the dry ingredients are no longer visible, then fold in the chopped Toffifee. Don’t overmix and don’t use a mixer, or the batter won’t be as fluffy. The longer you mix, the firmer the structure of the muffins will be. Grease a muffin tin for 6 jumbo muffins (or a standard 12-cup tray) with oil or butter, or insert baking cups, and fill the batter evenly into the tin. Bake the muffins for about 25 minutes, then check if they’re done using a skewer. When there are no more crumbs left, remove the tray from the oven, let it cool slightly and enjoy straight away (they are best when they are still a little warm!) or decorate as desired.