Malteser muffins by Alison DeBuc
Makes 12 muffins…
Ingredients for the muffins:
225g plain flour
4 x 37g packets of Maltesers (12 left whole, a few sneakily nibbled, the rest crushed)
110g caster sugar
1 tbsp baking powder
Half a tsp salt
1 medium egg
142ml tub of sour cream
1 tsp vanilla extract
125g unsalted butter, melted
5 tbsp semi-skimmed milk
For the icing:
200g icing sugar (golden icing sugar if you can get it)
1 tbsp semi-skimmed milk
1 tbsp golden syrup
25g unsalted butter
Preheat your over to 180c (gm 4) and grease a 12 hole muffin tin (or line with muffin cases.)
Sift the flour into a large bowl and add the crushed maltesers, sugar, baking powder and salt.
In a separate bowl beat together the egg, sour cream, vanilla extract, melted butter and milk.
Then mix the wet ingredients with the dry until just combined.
Divide the mix among the tins and bake for 15-20 minutes, until a skewer comes out clean.
Cool for five minutes, then remove from tin and cool on a wire rack.
Beat all the icing ingredients until smooth, ice each muffin and decorate with a malteser.
Ah, it feels good to share this recipe, it really is bloomin’ brilliant!