Chocolate Muffins with Salted Caramel

Ever since the end of My Kitchen Rule 2013, I havent been watching tv much but recently Sophie got me into watching Master Chef Australia. Few days back, they were having the host and some guests cooking and the one that got me interested is this Chocolate Muffins with Salted Caramel by Matt. But he actually uses a little different ingredients and dusted it with sparkling red food glitter which of course I didnt have it.

Ingredients:

• 185g softened unsalted butter
• 130g caster sugar (he uses 160g raw caster, me out of stock for this)
• 2 eggs (I use XL, not sure what size he uses, cant remember, not stated on the website either)
• 230 plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate soda
• 1/2 teaspoon salt
• 60g milo (he uses dutch cocoa powder.. hehehe of course I dont have stock, that's why substituted)
• 85ml low fat cream (he uses thickened)
• 85ml water
• cubes of wonka caramel chocolate (he uses caramel chews which I can't find)

Method:

1. For those using oven, preheat the oven 180C. I use airfryer, which of course I dont bother preheating.
2. Cream butter and sugar till pale and fluffy.
3. Slowly mix in the eggs, one by one.
4. Mix the dry ingredient separately till even (flour, baking powder, soda, salt and milo) before adding in the mixture and stir till even.
5. Slowly add in the cream and water and mix till they combine.
6. Scoop the mixture into the muffin tin lined with papers to 3/4 full. I didnt use the muffin tin coz cant fit in my airfryer, I use the tart single tin.
7. Gently push in the caramel chocolate cubes to the middle of the muffin mixture, not to push all the way to the bottom.
8. Bake for 20mins or till cook. I bake them for 10mins for each batch of 4 at 180c on the air fryer.