INGREDIENTS1 1/2 cups plain flour
1 cup crushed Maltesers, 24 whole to decorate
110g caster sugar, 1/2 cup
1 tbsp baking powder
1 egg
3/4 cup sour cream
1 tsp vanilla
1/2 cup unsalted melted butter
A quarter-cup milk
Icing caramel
1 1/2 cups (225g) sifted icing sugar
1 tablespoon milk
2 tablespoons golden syrup
30g softened unsalted butter
Beat all ingredients with a wooden spoon to produce icing.
Heat the oven to 180°C. Grease two 12-hole mini muffin tins.
Sift flour, maltesers, sugar, baking powder, and 1/2 teaspoon salt into a large bowl.
Beat egg, sour cream, vanilla, butter, and milk in a separate dish, then add into dry ingredients until just mixed. Bake muffins for 16–20 minutes until a skewer inserted into the center comes out clean.
Cool gently in the pan, then remove to cool fully.
Ice muffins and top with a Malteser.
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