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  • Sarah Rainey

Malty muffins

I discovered an amazing thing the other day. I was in the supermarket, stocking up on peanut butter, and, lo and behold, on the shelf beside the nut butters and the jams and marmalades, I saw a vision. And that vision was called MALTESER CHOCOLATE SPREAD. It seems to comprise mashed up Maltesers, with little orbs of crunchy maltiness, enrobed in a sugary and delicious chocolate spread. Aka sheer heaven. So obviously I wanted to use it in some baking.

These little muffins are so easy to whip up – and they only take 20 minutes in the oven. If your local supermarket doesn’t stock Malteser spread, (a) have a word, and (b) you can use lots of other alternatives – nut butters would work well, or even Biscoff spread, which tastes astonishingly like cookie dough, and is made of those little biscuits you get free with coffee in posh cafes.

Makes 10 muffins


200g Malteser spread (or less wacky alternative)

4 medium eggs

100g self-raising flour


Preheat the oven to 175C fan (or 195C if you don't have a fan oven) and line a muffin tray with 10 paper cases.

Scoop the spread out of the jar and into a bowl – you may need a quick 5-second blast in the microwave if it’s cold or hard, but it should all come out with a bit of scooping (one spoon for me, one for the bowl…)

Crack in the eggs and mix well. Finally, sift in the flour and combine. It really is as simple as that!

Then, decant the mixture into the muffin cases, a little at a time, until each is around two-thirds full. Remember, they’ll rise, so if you find you’ve got too much, put it in another muffin case. It all depends on the size of your eggs, and you don’t want them overflowing in the oven.

Bake for 20-25 minutes until a skewer poked into the middle of each muffin comes out clean. Leave them in the tin for a couple of minutes and then put on a cooling rack. They should keep for five days in an airtight tin.

Oh, and in case you're wondering what it looks like, the spread of destiny itself is right here...

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