Salted Caramel Doughnut Muffins

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Anybody on any kind of calorie controlled regime please look away right now. Or be prepared to work out for about a week extra to run these babies off. You could try exerting self control but if you manage to stop after just one of this crunchy, fluffy, gooey, sweet n salty muffins the weight of your superiority must weigh heavier than any weight you might put on so who wins now?

I’m rambling again aren’t I? It may be the sugar. I’ll give you my recipe (inspired by Susannah Blake’s in Muffin Magic) now before I pass out in a coma…

Preheat your oven to 200c. Melt 75g butter and mix it with 100g yoghurt, 150g milk or dairy-free substitute, 1 beaten egg and half a teaspoon of salted caramel food flavouring.

Combine 300g self raising flour, 1tsp baking powder and 125g sugar before pouring in the milk mixture and gently stirring (not too thoroughly or your muffins will be rubbery.)

Pop a spoon of mixture into 12 muffin cases or moulds, followed by 1/2 a teaspoon of caramel sauce (Bonne Maman do a fabulous one). Top with the remaining muffin mixture and bake for 20 mins. Then set the table nicely and make sure you have friends or family round to support you. These are to share. Got that? Share. I have faith in you. You can do this…



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