Caramel & Chocolate Chunk Muffins

• 150 grams Cake flour
• 4 grams Baking powder
• 60 grams Margarine (or butter)
• 40 grams Sugar
• 1 Egg
• 60 ml Milk
• 60 grams Chocolate
• 50 grams Store-bought caramel squares

1. Lightly microwave the caramel squares (until they bend a little bit when you press down with your fingers), and cut into small pieces.
2. Chop the chocolate into preferred sizes.
3. Mix the soft margarine well with a whisk, add the sugar, and mix well until the mixture becomes white.
4. Add the egg, then milk in that order.
5. Addition: When you use cold milk, it makes the mixture separate a little bit, but it's OK as long as it doesn't completely separate.
6. Add the chopped caramel squares and chocolate, and sift in the cake flour and baking powder, then fold them in with a spatula from the bottom of the bowl.
7. Place the muffin cups on a baking sheet, and fill them with the mixture to about 60 ~ 70% full.
8. Bake in the oven for about 25 minutes at 180F celsius.
9. The caramel might over flow from the cups, so it's a good idea to line the baking sheet with parchment paper.
10. The caramel melts in the dough.

flour, baking powder, margarine, sugar, egg, milk, chocolate, caramel squares

Taken from cookpad.com/us/recipes/143733-caramel-chocolate-chunk-muffins (may not work)