Dulce de Leche and EVOO Muffins
85ml Bertolli Extra Light Olive oil
150g Pastry flour
2g Baking powder
100g Dulce de leche
Beat the eggs with the sugar until bubbles appear. This will give the dough more air, making for light and fluffy muffins.
Add the other ingredients, except for the dulce de leche and mix well, using a whisk.
Place the mixture into a pastry/piping bag and fill the molds to ¼ of their volume.
Next, add a dollop of dulce de leche to the center of each muffin mold and cover with more of the cake mixture, taking care to completely cover the dulce de leche.
Bake the muffin molds at 200º C- for 10 minutes.