I find that muffins are the best thing to add to my children’s lunch boxes. The recipe I use only has half a cup of sugar and a quarter cup of oil. I find a muffin is a lot firmer than a cake so it holds well up to the rough and tumble action my children’s lunchboxes take, in particular with my son. I’m always trying new muffin recipes to change it up from the usual chocolate chip or apple cinnamon.

My sweet tooth has been copping it a bit lately, especially with help from my sweet loving husband. (Yes, he is sweet and loving but he has a love of sweets and lollies but doesn’t put on any weight. Yes, I know, one of those people.) We’ve been going back to the retro sweets of our childhood and I saw these Jersey Caramels in the shop. I decided to use them in the baking of the muffin and it worked perfectly.

This is just my basic muffin recipe except I used brown sugar instead of white. It comes together so easily and quickly. If I’ve missed baking on the weekend, I usually whip these up while I’m cooking dinner on a Monday night.

The result was delicious. While warm, the caramel was ooey and gooey. After we all had a ‘taste’, I popped them straight into the freezer so the caramel firmed up again. I’m not sure if I preferred them with the runny caramel or the firmer kind. Both were delicious. I wouldn’t suggest going out to buy a packet of caramels just for this recipe but rather change up your recipes with the odd packet of sweets you have lying around (if that’s the case at your place). It’s not often the case at our place as they don’t last too long.