Dessert or Breakfast

Peanut Butter and Dark Chocolate & Vino Cotto Caramel Muffins Recipe

Name: Peanut Butter and Dark Chocolate & Vino Cotto Caramel Muffins Recipe
Yield: 6
Ingredients: 2 1/2 cup (375g) self raising flour; 3/4 cup (165g) caster sugar; 1/2 cup (125ml) grapeseed oil; 1 cup (250ml) full cream milk; 1 free range egg; 1/2 cup (140g) peanut butter, warmed; 100g bittersweet dark chocolate buttons (70% cocoa); 125g Maggie Beer Dark Chocolate & Vino Cotto Caramel; 200g mascarpone (optional)