Method
Step 1:
Preheat the oven to 200°C (fan 180°C, gas mark 6). Sift the flour, baking powder and salt into a large mixing bowl.
Step 2:
Combine the eggs, sugar, milk, melted butter and vanilla until well blended.
Step 3:
Make a well in the centre of the dry ingredients and pour in the egg mixture all at once.
Step 4:
Quickly stir together with a large metal spoon until just combined. Spoon the mixture into muffin cases to half fill them.
Step 5:
Sprinkle on the toffee pieces, dividing them equally between the muffins. Top with muffin mixture to almost fill the cases. Sprinkle each muffin with the remaining toffee pieces.
Step 6:
Bake in the oven for 20-30 minutes until well risen.
Step 7:
Place the muffins on a wire rack and leave to cool.
Ingredients
- 150g Allinson's Plain White Flour
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 2 Egg(s) (free range)
- 220ml Milk (whole)
- 110g Butter (unsalted) (melted, cooled slightly)
- 1 tsp Nielsen-Massey Vanilla Extract
- 110g Toffee pieces
- 75g Billington's Unrefined Light Muscovado Sugar
- 150g Allinson's Plain White Flour
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Ingredients
- 150g Allinson's Plain White Flour
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 2 Egg(s) (free range)
- 220ml Milk (whole)
- 110g Butter (unsalted) (melted, cooled slightly)
- 1 tsp Nielsen-Massey Vanilla Extract
- 110g Toffee pieces
- 75g Billington's Unrefined Light Muscovado Sugar
- 150g Allinson's Plain White Flour