Dark Chocolate Caramel Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups flour1 cup oat flour (or whole wheat pastry flour)1/2 cup Dutch-process cocoa powder1 tbsp baking powder1 tsp baking soda1/2 tsp sea salt1 tbsp egg replacer powder3 tbsp cold water7 tbsp brown sugar1/3 warm milk1/4 cup vegetable oil1 tsp vanilla 1 1/3 cups Dulce de Leche or caramel ice cream topping, divided
Preheat the oven to 375°F, line muffin cups with paper liners and grease the top of the muffin tin.
Whisk tgether flours, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the egg replacer powder and cold water, then add brown sugar, milk, oil, vanilla and 1/3 cup of the Dulce de Leche.
Add dry ingredients and stir until just combined.
Drop spoonfuls of the remaining Dulce de Leche into the batter and swirl through without mixing it in.
Fill muffin tins almost full with the batter.
Bake 20 minutes. Best eaten when still slightly warm, but freeze well and can be reheated in the microwave.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk tgether flours, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the egg replacer powder and cold water, then add brown sugar, milk, oil, vanilla and 1/3 cup of the Dulce de Leche.
Add dry ingredients and stir until just combined.
Drop spoonfuls of the remaining Dulce de Leche into the batter and swirl through without mixing it in.
Fill muffin tins almost full with the batter.
Bake 20 minutes. Best eaten when still slightly warm, but freeze well and can be reheated in the microwave.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 5.1 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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