This morning, I got up (relatively) early to bake. This first thing that popped into my head for a quick bake was Marbled Malteser Muffins. I have blogged about them before (here) and know I can knock out a batch it under 30mins. Only problem was I didn’t have all the ingredients.
Panic not, my fellow bakers.
One thing that my mother taught me well was the art of adapting! I have adapted this bake so much though, that I felt I had to blog about it again. Today’s Marbled Malteser Muffins are much more malty-er and much more chocolatey.
Light and airy whilst still being indulgent and delicious. What more could you want to start your Sunday morning?
I know this is probably badly timed for a lot of people on January detox’s… But it was too good not to share.
Anyone else joining me in my un-healthiness this week? Or are you all still being very good?
Check the original recipe here. Below are the changes I made today:
• Use one banana instead of 3
• Use a quality vanilla extract (1 generous tsp) instead of vanilla pods
• To balance the banana reduction, add 4-5 tbsp of milk to the wet mixture
• Use a lot more Maltesers! Crush in the same way, but add these to the mixture before you put it into the cases. This ensures a much more even spread and a stronger malt flavour at the end.
Bake for the same amount of time (20mins dependent on ovens) at 180 degrees.