Peanut Butter and Dark Chocolate & Vino Cotto Caramel Muffins

INGREDIENTS

  • 2 1/2 cup Self raising flour
  • 3/4 cup Caster sugar
  • 1/2 cup Grapeseed Oil
  • 1 cup Full cream milk
  • 1 Free range egg
  • 1/2 cup Peanut butter
  • 100g Bittersweet dark chocolate buttons
  • 200g Mascarpone
Print Recipe

Preheat a fan forced oven to 180C.

Line 6 muffin tins with baking paper and grease with cooking oil.

Place the flour and sugar into a large mixing bowl, combine well and set aside.

In another mixing bowl, place the grapeseed oil, milk and egg, and whisk together well. Pour into the flour mixture, then add the peanut butter and chocolate buttons. Gently mix until it just starts to come together, then drizzle over the caramel and swirl though the mixture.

Using a spoon, evenly divide the batter between the 6 muffin tins, then place into the preheated oven and bake for 35 minutes.

Check the muffins are cooked by inserting a skewer into the centre of the muffin. If the skewer comes out clean, the muffin is cooked.

Remove from the oven, place onto a wire rack and allow to cool to room temperature.

Serve with an extra spoonful of Dark Chocolate & Vino Cotto Caramel and mascarpone (optional).