Zebra Muffins with Caramel Chunks

I think it's funny how we all searched for paper forms for muffins, especially when they were still hard to find, and now, you see a lot of chic bakeries just using plain baking paper squares instead - which seem even more chic to me than the good old paper forms! On the other hand, I thought it a bit exhausting to wrestle the dough into them. We shall see if my colleagues find the muffins comfortable to eat out of the paper squares tomorrow ;-)












Ingredients for 12 muffins:
90 g milk toffees (ca. 8 pieces)
250 g sugar

375 g flour

1 pck. (15 g) baking soda

3 eggs

100 ml lukewarm water
200 ml oil
2 TBSP cocoa


Energy: 305 kcal per muffin

Preparation:

Line a muffin rack with paper forms or cut a baking sheet in 12 square pieces. Chop the toffees into small cubes on a cutting board.


Mix the dry ingredients without the cocoa, add eggs, oil and water to the mix. Divide the dough in half and add the cocoa to one half, then distribute the dough into the muffin molds. Using the baking sheet squares, the best way to do that is to put a spoonful of dough onto the square, then let it drop and fold into the form before adding the rest of the dough. Add the toffee pieces between layers of dough and sprinkle them on top of the muffins at last. 

Bake at 180°C for about 20 minutes (test with a skewer).