Categories: November

Ingredients

• 225g plain flour
• 4 x 37g packets of Maltesers, 24 left whole, the rest crushed
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 medium egg
• 142ml soured cream
• 1 tsp vanilla extract
• 150g unsalted butter, 25g softened, the rest melted
• 6 tbsp semi-skimmed milk
• 200g golden icing sugar, sifted
• 1 tbsp golden syrup

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease 2 × 12-hole mini muffin tins (base 3cm wide, top 4cm wide).

2. Sift the flour into a large bowl. Add the crushed Maltesers, caster sugar, baking powder and salt.

3. In a separate bowl, beat together the egg, soured cream, vanilla, melted butter and 5 tbsp milk, then mix into the dry ingredients until just combined.

4. Divide among the tins and bake for 12-15 minutes, until a skewer inserted into the centre comes out clean. Cool for 5 minutes, then remove and cool on a wire rack.

5. Meanwhile, beat the remaining ingredients until smooth. Ice each muffin, then decorate with a Malteser.

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