White chocolate, caramel and raspberry muffins

Makes 12 regular or 6 giant muffins


625 ml (2 ½ cups) self-raising wheat flour

100 g butter, diced

250 ml (1 cup) Huletts Caramel Sugar

250 ml (1 cup) milk

1 extra large egg, lightly beaten

250 ml (1 cup) fresh or frozen raspberries

125 ml (½ cup) white chocolate rounds – broken into small pieces

  1. Preheat the oven to 190°C.
  2. Lightly grease a 12 hole muffin tin or a 6 hole extra-large muffin tin with spray and cook.
  3. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
  4. Add the Huletts caramel sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups filling each three-quarters full.
  5. Bake for about 20 minutes. Allow to cool in tin for 5 minutes before placing on a wire rack to cool.
Best eaten fresh.
Raspberries can be replaced with the same amount of blueberries, and white chocolate can be replaced with dark chocolate.