Caramel latte dessert muffins
Whip up a batch of these super sweet muffins and freeze them individually to have on hand for a surprise sweet craving
1 x 3 second spray(s)
Low fat crème caramel
White self-raising flour
Reduced fat oil spread
60 g, melted
1 medium, lightly beaten
Instant coffee powder
- Preheat oven to 200°C or 180°C fan-forced. Line a 6-hole (1⁄3-cup/80ml) muffin tin with squares of baking paper or paper cases.
- Place 2 tubs of Crème Caramel in a small bowl and stir until combined. Combine flour and sugar in a large bowl. Stir in melted spread, egg and crème caramel mixture until just combined (do not overmix).
- Divide mixture among prepared muffin holes. Bake for 20 minutes or until cooked when tested with a skewer. Cool muffins in tin for 5 minutes before turning out onto a wire rack.
- Meanwhile, dissolve coffee in 2 tablespoons boiling water. Cool for 5 minutes. Place cooled coffee mixture and the remaining tubs of Crème Caramel in a small bowl and whisk until smooth. Serve warm muffins drizzled with coffee sauce.
TIP: These muffins can be stored in an airtight container for up to 2 days. Alternatively, individually wrap in plastic wrap and place in a snap-lock bag, then label, date and freeze for up to 1 month.