Milkybar® mini muffins
A tasty twist on a traditional muffin, these small but perfectly formed little pieces of heaven make that smooth creamy-tasting white chocolate even better.
Serving : 24
(28.1g per muffin – number of servings reflects the size of a mini muffin baking tray)
474kJ
113kcal
4.7g
1.2g
7.6g
0.23g
Energy per 100g: 1688kJ/402kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- 1 medium egg
- 82ml vegetable oil
- 160ml semi-skimmed milk
- 130g golden caster sugar
- 260g self-raising flour
- 1/2 tsp salt
- 80g Milkybar®, broken up
Tips to involve little Farmers
As you pour the batter into the muffin cases, why not get your little ones to count how many you do as you go along?
Recipe
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1
Heat oven to 200C/392F/Gas mark 6.
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2
In a large bowl beat the eggs lightly with a handheld electric mixer.
-
3
Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter.
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4
Sift in the flour and salt, then mix until just smooth. Do not over-mix, as this will make the muffins tough.
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5
Stir in the broken pieces of Milkybar®.
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6
Pour the batter into muffin cases, two-thirds full and bake for 20-25 mins, until they are firm to the touch and a skewer inserted in the middle comes out clean.
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7
Leave the muffins in the tin to cool for a few minutes and then transfer to a wire rack to cool completely.
More Milkybar® recipes
Milkybar® chocolate brownies
This is the chocolate brownie taken to the next level. The white chocolate gives a smoothness of taste and the biscuit adds the crumbly texture. Delicious!
