Good morning here me will give you a recipe caramel & chocolate chunk muffins which is appetizing The way preparing it is very very easy. You just need to be careful to get results from caramel & chocolate chunk muffins which has aroma and taste that can evoke our tastes.

So that the result of caramel & chocolate chunk muffins, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare caramel & chocolate chunk muffins the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required in prepare

1. Take 150 grams Cake flour
2. Prepare 4 grams Baking powder
3. Prepare 60 grams Margarine (or butter)
4. Prepare 40 grams Sugar
5. Use 1 Egg
6. Prepare 60 ml Milk
7. Prepare 60 grams Chocolate
8. Prepare 50 grams Store-bought caramel squares

I loved them just as is, but I started expirementing with it and instead of putting in a dish to harden, I dipped apples on sticks in. As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color. This process is known as "caramelization" and can be achieved with any variety of sugar. Caramel comes in a few shapes and sizes, there's the transparent amber syrup that hardens as it cools and is great for decoration, there's the glossy, drizzle-able sauce that graces the top of a.

Steps to cook Caramel & Chocolate Chunk Muffins:

1. Lightly microwave the caramel squares (until they bend a little bit when you press down with your fingers), and cut into small pieces. Chop the chocolate into preferred sizes.
2. Mix the soft margarine well with a whisk, add the sugar, and mix well until the mixture becomes white. Add the egg, then milk in that order.
3. Addition: When you use cold milk, it makes the mixture separate a little bit, but it's OK as long as it doesn't completely separate.
4. Add the chopped caramel squares and chocolate, and sift in the cake flour and baking powder, then fold them in with a spatula from the bottom of the bowl.
5. Place the muffin cups on a baking sheet, and fill them with the mixture to about 60 ~ 70% full. Bake in the oven for about 25 minutes at 180°F celsius. The caramel might over flow from the cups, so it's a good idea to line the baking sheet with parchment paper.
6. The caramel melts in the dough.
7. Done and ready to serve!

Fearing a grainy caramel is the number one reason most people shy away from making this delicious concoction. Grainy caramel is caused by crystallization, which is easy to avoid (and can also be fixed). Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. Caramel is the result of melting and browning sugar. While perfecting caramel takes practice, sugar is cheap, so mistakes aren't costly.

relatives or to be inspiration in selling food. Hope it’s useful and good luck!