Ingredients: wheat flour (gluten) from France, cane sugar, 12.7% caramel pieces from Isigny ( sugar, glucose syrup, wholemilk powder, salted butter (milk) from Isigny AOP, water, salt from Guérande, natural vanilla powder, emulsifier :rape lecithin- fatty acid sucrose esters), 12.7% apple pieces (apple, E223 (Sulfite)) , baking powders: sodium bicarbonate, diphosphate dissodium
Mix for 5 muffins: Add : 50g of melted butter, 10 cl of milk, 1 egg, a pinch of salt. Remove the caramels.
Pre-heat oven to 180°C (350°F). Pour the mix into a large bowl. Add a pinch of salt and stir. In another bowl, whisk the egg with the melted butter and the milk.
Pour the mixture into the large bowl. Stir until the mixture is consistent. Spoon the mixture into muffin cups 1/3 full.
Unwrap the caramels. Add a caramel in the middle of each cup and pour the rest of the mixture. Bake for about 20 minutes.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, sulfites, soy.