Caramel latte dessert muffins
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Whip up a batch of these super sweet muffins and freeze them individually to have on hand for a surprise sweet craving
Ingredients
Oil spray
1 x 3 second spray(s)
Low fat crème caramel
2 tub(s)
White self-raising flour
1 cup(s)
Brown sugar
¼ cup(s)
Reduced fat oil spread
60 g, melted
Egg(s)
1 medium, lightly beaten
Instant coffee powder
1 tbs
Instructions
1
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.
2
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).
3
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.
4
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.
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