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Caramel and Double Chocolate Chip Muffins
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| 1/2 cup | softened butter |
| 1/2 cup | castor sugar |
| 1/2 cup | caramel sauce |
| 2 | eggs |
| 2 cups | self-raising flour |
| 4 tbsp | milk |
| 1/2 cup | White chocolate chips |
| 1/2 cup | milk chocolate chips |
Extra choc to decorate
Preheat oven to 180C. Grease and flour 12 muffin pans. Beat the butter and sugar until light and fluffy and blend with the caramel sauce and eggs. Using a wooden spoon lightly fold in the sifted flour then add the milk 1 spoonful at a time. Fold in the chocolate chips and bake for around 30 minutes or until golden on top. Melt some choc in caramel sauce in a double boiler and drizzle onto the cooled muffins.
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