Hazelnut and Caramel Muffins

• 9 ounces self-raising flour
• 4 ounces light brown sugar
• 1 teaspoon baking powder
• 2 eggs
• 150 ml milk
• 5 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 397 g carnation caramels
• 4 ounces roasted hazelnuts

1. Heat the oven to 190C/350F/gas 5.Place the flour, sugar and baking powder into a bowl and mix together.
2. In a separate bowl, mix the eggs, milk, oil and vanilla.
3. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
4. Drop spoonfuls of the caramel into the mixture, gently swirl through, but don't mix it in--it's nice to have pockets of caramel in the finished muffins.
5. Place muffin cases in a 12 cup tin.
6. Spoon the mixture into the cases until quite full, then top with the hazelnuts.
7. Bake for 18-20 minutes until risen and golden, then serve warm.

flour, brown sugar, baking powder, eggs, milk, vegetable oil, vanilla, carnation caramels, hazelnuts

Taken from www.food.com/recipe/hazelnut-and-caramel-muffins-364633 (may not work)