Chocolate pistachio caramel cream muffins

We're still ill. And thoroughly fed up of feeling hot and cold, achey and shivery. I decided we needed a chocolate fix. No chocolate in the house, and it's too cold and dark to venture out for some.  But in the pantry, I did have cocoa, and caramel, and pistachios. So I decided, muffins - about the quickest of all baking, no need for an electric whisking, just the bare minimum of a quick stir of wet ingredients into dry, and 15 minutes later, warm, chocolatey, nutty, caramel goodness.  We were also almost out of milk, so I substituted with double cream, for extra cheering up!

Ingredients

4 oz plain flour

1 oz cocoa powder

1 tsp baking powder

Pinch of salt

2 oz caster sugar

3 oz pistachios, chopped

1 egg

3 tbsp vegetable oil

4 fl oz (½ cup) double cream

2 tbsp caramel

Method

1. Preheat the oven to 180°C and grease a 6 hole muffin tin.
2. In a large mixing bowl, sift together the flour, cocoa, baking powder, salt and sugar, add the pistachios and combine with a balloon whisk.
3. In a jag, break the egg and add the oil, cream and caramel, and stir together until well combined.
4. Make a well in the centre of the dry ingredients and pour in the wet mixture, a little at a time, beating with a whisk until combined.
5. Carefully spoon the mixture into the muffin tin and bake for 15-20 minutes or until a cake tester comes out clean, then leave to cool on a wire rack.