2 teaspoons instant coffee
(dissolved in tablsp warm water)
2 medium eggs
300 grams self-raising flour
125 ml milk
130 grams caramel sweets
(chopped into small pieces)
Preheat oven 180-190C/350-375F/gas 4/5
Beat butter and sugar together till light and fluffy. Dissolve coffee powder in the water then add to the moisture or add the coffee essence. Add the eggs one at a time, mixing well between each one. Add the flour and milk gently and mix.
Half fill each hole in muffin tin/mould with the mixture, add a few pieces of caramel then add more mixture. Bake for 20 minutes.
Allow to rest for 5 mins. then turn onto a wire rack. Eat on the day they're made [not difficult to do!!! ]
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