Biscoff Muffins!

These muffins will last 3 days in the fridge once there baked!:) The cooking time includes the cooling time for these muffins!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spoon the biscoff onto a lined plate/tray and freeze for at least an hour.

Step 2

Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases

Step 3

Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).

Step 4

Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!

Step 5

Add in the white chocolate chips and fold through.

Step 6

Split the 3/4 of the mixture between the 12 cases.

Step 7

Add a frozen blob of biscoff spread into the muffin cases - and cover with the rest of the muffin mixture.

Step 8

Bake the muffins in the oven for 25-30 minutes, or until baked through and golden brown on top!

Step 9

Leave to cool fully in the tin, or on a wire rack.

Step 10

Once cooled, add on an extra blob of biscoff spread and a biscoff biscuit for decoration!