Snickers muffins

Snickers never tasted as good as in this sweet muffin.

• Melted butter, to grease
• 300g (2 cups) self-raising flour
• 115g (1/2 cup) caster sugar
• 250ml (1 cup) buttermilk
• 160g (1/2 cup) Snickers Spread
• 60g butter, melted
• 1 egg
• 2 x 60g Snickers bars, coarsely chopped

1. Step 1

   Preheat oven to 200°C. Brush twelve 80ml (1/3-cup) muffin pans with butter to lightly grease.

2. Step 2

   Sift flour and sugar into a bowl. Use a fork to whisk together buttermilk, Snickers Spread, butter and egg until just combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).

3. Step 3

   Stir in the chopped Snickers bars and spoon mixture evenly into prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.

Prep & cooking: 30 mins To freeze (for up to 2 months): Place, in a single layer, between sheets of non-stick baking paper in an airtight container. Label, date and freeze. To thaw: Place in fridge for 6 hours. Remove from fridge and set aside for 30 minutes to bring muffins to room temperature. Microwave thawing (1 muffin): Place on a microwave-safe plate. Thaw, uncovered, on Medium-Low/Defrost/350watts/30% for 1-2 minutes or until almost thawed. Allow to stand for2-3 minutes. To warm, cover with paper towel and heat on Medium/500watts/50% for 30-40 seconds. Microwave thawing (2 muffins): Place muffins on the edge of the microwave turntable. Thaw, uncovered, on Medium-Low/Defrost/350watts/30% for 2 1/2-4 minutes or until almost thawed. Allow to stand for 4 minutes. To warm, cover loosely with paper towel and heat on Medium/500watts/50% for 1 minute.