Hokey Pokey Muffins
A community recipe by Unadulterated meNot tested or verified by Nigella.com
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Mix flour, sugar and baking powder together in a bowl. In another bowl lightly whisk the eggs and milk together. In yet another bowl melt the butter and golden syrup or light corn syrup in the microwave, when melted and warm stir in the baking soda, it should froth up a little. Add both wet mixes to the dry and fold together. Spoon into greased muffin tins and bake at 180C for 12-15 minutes until they spring back when lightly touched. When cool ice with cream cheese icing then crush a Crunchie Bar while still in the wrapper and sprinkle the crumbs on top.
Introduction
Ingredients
Serves: 12
For the Muffins
- 2 cups flour
- ½ cup brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ounces butter
- ¼ cup golden syrup or light corn syrup
- 1 cup milk
- 2 medium eggs
For the Cream Cheese Icing
- butter
- cream cheese (light)
- vanilla extract
- confectioners' sugar
- 1 crunchie bar
Method
Hokey Pokey Muffins is a community recipe submitted by Unadulterated me and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by angelflight on 16th November 2012
Show more commentsthis recipe was actually pretty good. I would suggest extra golden syrup as the taste of the syrup can get lost in the muffin. Very easy to make ... a throw everything in the bowl and its done recipe. I would recommend it.