As 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.
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.
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!
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.
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
- 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.
- Sift the flour and baking powder into a bowl and stir in the sugar.
- Beat together the egg, vanilla extract, butter and milk in a separate bowl or jug.
- 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).
- 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.
- Spoon the rest of the mix over the spread in the muffin tin.
- 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.