• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup granulated sugar
• 1 cup milk
• 1 egg
• 1/3 cup vegetable oil
• 6 oz. Peter’s Caramel
• 1 tablespoon water
• 1 lb. milk chocolate

Heat oven to 400. In a large, sift together the flour, baking powder, salt and sugar. In another bowl, mix together the milk, egg and oil. Add the milk mixture to the flour mixture and stir just until the dry ingredients are moistened. Chop chocolate into small pieces and stir into batter. Put the caramel in a bowl with 1 tablespoon water and melt in microwave, being careful not to burn caramel. Spoon 1 heaping tablespoon of batter into each muffin cavity. Add a layer of 1 heaping teaspoon of melted caramel. Top with another tablespoon of batter. Bake for 20 minutes or until the muffins are brown. Drizzle muffins with leftover caramel. Makes approximately 1 dozen muffins.