Recipe: Tasty Mini Samoa Muffins

Mini Samoa Muffins.

Mini Samoa Muffins very diverse and own ideal sense that unique. Several types of Mini Samoa Muffins recipes are also adequate easy to process and do not take long. Though not everyone likes Mini Samoa Muffins food, currently some people are got attached and like the sundry Mini Samoa Muffins foods on hand. This can be visible from the number of restaurants that prepare Mini Samoa Muffins as one of the dishes. You can cook Mini Samoa Muffins using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mini Samoa Muffins

1. It's 1 cup of flour.
2. Prepare 1/4 cup of brown sugar.
3. Prepare 1/2 tsp of baking powder.
4. It's 1/4 tsp of baking soda.
5. You need 1/4 tsp of salt.
6. It's 1/3 cup of milk.
7. Prepare 2 tbsp of butter, melted.
8. Prepare 1 of egg.
9. Prepare 1 1/2 tsp of vanilla.
10. It's of Topping.
11. Prepare 25 of -30 caramels.
12. You need 1 1/2 tbsp of milk.
13. It's 1/3 cup of shredded sweetened coconut.
14. Prepare 8 oz of chocolate or 3/4 bag of chocolate chips.
15. It's 1 tbsp of canola oil or olive oil.

Mini Samoa Muffins step by step

1. Preheat oven to 375°..
2. Spray two mini muffin pans with nonstick cooking spray. Set aside..
3. In a large bowl, mix all cupcake batter ingredients. Fill muffin tin 3/4 way full and bake for 5 to 7 minutes or u til lightly golden brown. Cool and remove from the muffin pan..
4. While muffins are cooling, melt caramels and milk in a medium saucepan over low to medium heat. Stir constantly so the caramels dont burn..
5. Now mix in coconut and stir well to combine..
6. Once muffins are cooled, dip the tops into the caramel mixture or spoon it over the top. (I find its easier to spoon it over the tops, like frosting a cake).
7. Transfer to a baking sheet lined with parchment paper or foil and refrigerate for 30 minutes to allow caramel topping to set and harden..
8. While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals..
9. Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet..
10. Drizzle the remaining chocolate onto the tops of the muffins with a ziplock bag corner cut off once filled or a piping bag. Refrigerate once again until all chocolate is set and hardened. Keep chilled until ready to serve..

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