Caramel Muffin

Preheat the oven to 160 °C (fan). Line a muffin tin with paper cases.

Combine the flour, baking powder, baking soda and nutmeg in a bowl.

Caramelize 50 g of sugar in a pan over low heat until golden brown.

Carefully add half a cup of water to the caramel, heat while stirring for 1 minute, then let it cool slightly.

Separate the eggs and beat the egg whites until stiff.

Cream the softened butter with the remaining sugar, egg yolks, buttermilk and the cooled caramel until fluffy.

Fold in the flour mixture briefly until a smooth batter forms.

Gently fold in the egg whites in two portions.

Fill the batter into the cases and bake in the preheated oven for 20–25 minutes.

Let the muffins rest for 5 minutes, then remove from the cases and cool completely on a wire rack.