Banana and Malteser spread muffins

Banana and Malteser spread muffinsAs usual, my first thought on realising that my one remaining banana was too far gone to eat was: “What can I bake this into?”. I decided to adapt my trusty recipe for banana and Nutella muffins by swapping out the Nutella for…. *drum roll* Maltesers Teasers spread. Et voila! Banana and Malteser spread muffins.

If you haven’t yet seen this wondrous creation in the shops, the Maltesers spread is basically a jar of chocolate spread with lots of little malty bits in it.

*gets a spoon*

A photo posted by The Very Hungry Baker (@mooingzelda) on Sep 4, 2015 at 10:30am PDT

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I KNOW.

Anyway, the muffins were very easy to make, as always. There were only two issues: 1) I should have made more than 8 muffins, because some of them had a really pronounced muffin top, even for actual muffins. 2) The Maltesers spread wasn’t particularly malty after the muffins had baked, which was a shame. But they were still nice.

Banana and Malteser spread muffins
I think that if I was to make these again, I wouldn’t combine the spread quite so well with the rest of the mix as I did the first time. Keeping the spread as big solid lumps of chocolatey, malty loveliness should make the muffins a bit more Malteser-y… hopefully!

Banana and Malteser spread muffins
Still, as you can see from the photo above, the muffins turned out lovely and moist, and they tasted very much of both banana and chocolate, which is always a good thing. Just be sure to follow my instructions below if you want to detect a bit more of the malt.

Banana and Malteser spread muffins
Banana and Malteser spread muffins recipe

Makes 8-12 (depends on how much mix you end up with!)

  • 200g plain flour
  • 2 tsp baking powder
  • 100g light muscovado sugar
  • 4 tbsp Maltesers Teasers spread
  • 1 egg
  • 1 tsp vanilla extract
  • 50g melted butter
  • 100ml milk
  • 1 ripe banana, mashed

Method:

  1. Preheat the oven to gas 6/200C/180 C fan and line 8-12 holes of a muffin tin with paper cases or squares of baking paper.
  2. Sift the flour and baking powder into a bowl and stir in the sugar.
  3. Beat together the egg, vanilla extract, butter and milk in a separate bowl or jug.
  4. Add the egg mixture and banana to the flour mixture and stir until only just combined (you should still see streaks of flour in the mix).
  5. Spoon half of the mix into the muffin tin, then divide the Malteser spread equally between each hole, dropping the spread into the middle of the mix.
  6. Spoon the rest of the mix over the spread in the muffin tin.
  7. Bake for 20-25 minutes until risen and golden. Cool in the tin for a few minutes and then finish cooling on a wire rack.
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