Sunday, 26 October 2014

Malteaser Mini Muffins

As the true procrastinator I am. I decided to do everyones favourite type of procrastinating… ProcrastiBaking! Here is the recipe and some pro tips and tricks I've learnt along the way!  

Ingredients - Muffins:
1 1/2  cups (225g) plain flour / 'all purpose' flour
1 cup crushed Maltesers (approx 3 cups whole Maltesers)
24 whole Maltesers (decoration) 
1/2 cup (110g) caster sugar
1 TBL baking powder
1 egg
3/4 cup sour cream
1/2 cup unsalted butter - melted
1/4  cup (60ml) milk
1/2 TSP salt

Ingredients - Icing:
1 1/2 cups (225g) icing sugar
1 TBL milk
2 TBL golden or maple syrup
1/4 cup (60ml) milk
30g unsalted butter - softened at room temperature

Oven: 180C / 350F
  • Pre heat oven and then line your tray with patty pan / cake papers.
  • In one large bowl add the flour,  crushed Maltesers*, caster sugar, baking powder and salt. Stir together  and mix well with a wooden spoon. 
  • In separate bowl, beat together (on low setting) melted butter*, milk, egg and sour cream. Once well combined add the wet ingredients to the dry ingredients. 
  • Mix together well with a wooden spoon (or electric beaters if you prefer) until it has formed a thick 'runny', 'gloopy' dough like mixture. Not quite as runny as a batter.
  • Spoon cake mix into patty pans - fill to half way.
  • Bake for 16 - 20 minutes. 
  • Leave to cool. 
  • To make the icing mix all the ingredients together with a wooden spoon. Place in the fridge for 10 - 15 minutes to 'thicken'.
  • Spread icing over the now completely cool mini muffins and decorate with one whole Malteser.
  • Enjoy!
The Final Product!
Pro Tips

*Place whole maltesers into a plastic bag: ziplock back or freezer bag and then crush with wooden spoon until they're a powder.
*To melt butter, place in a microwave safe container and heat for 30seconds on high. Take it out and stir. If it is not fully melted, put back in for 10second intervals until completely melted.

Happy Baking! X


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