BISCOFF MUFFINS

– Self-raising flour – Caster sugar – Egg – Vegetable oil – Milk – White chocolate – Biscoff spread  – Biscoff cookies

Ingredients

what you'll need:

Instructions

Sift the self-raising flour into a large bowl. Add the caster sugar and mix through. Create a well in the center.

Instructions

In a separate bowl, lightly whisk the egg before adding the vegetable oil and milk. Whisk together until well combined. Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together.

Instructions

Lightly fold through the white chocolate chunks or chips.

Instructions

Spoon the mixture into the paper cases, filling the cases halfway to the top.

Instructions

Use a teaspoon to make an indent in the centre of the mixture and add a heaped teaspoon of Biscoff spread. Add the remaining muffin batter to the top of the muffins.

Instructions

Divide the Biscoff spread on to the top of the muffins and use a skewer or butter knife to gently swirl it around. Press half a Biscoff cookie into the top of each muffin to decorate.

Instructions

Bake the Biscoff muffins for 20-25 minutes or until lightly golden.

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