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
Method:
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Preheat your over to 180c (gm 4) and grease a 12 hole muffin tin (or line with muffin cases.)
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Sift the flour into a large bowl and add the crushed maltesers, sugar, baking powder and salt.
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In a separate bowl beat together the egg, sour cream, vanilla extract, melted butter and milk.
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Then mix the wet ingredients with the dry until just combined.
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Divide the mix among the tins and bake for 15-20 minutes, until a skewer comes out clean.
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Cool for five minutes, then remove from tin and cool on a wire rack.
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Beat all the icing ingredients until smooth, ice each muffin and decorate with a malteser.
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Lick bowl 🙂
Ah, it feels good to share this recipe, it really is bloomin’ brilliant!
Enjoy!
