2 cups (300g) self-raising flour 1/4 cup (55g) caster sugar 1 cup (190g) white choc bits 100g chocolate coated honeycomb chopped coarsely 1 egg, beaten lightly 60g butter, melted 1 cup (250ml) buttermilk 1/4 cup (90g) honey 1 teaspoon vanilla essence
Preheat oven to moderately hot (about 200°C or 400°F) and grease 12-hole muffin pan (or put the cases in).
Combine flour, sugar, choc bits and honeycomb in large bowl; stir in combined remaining ingredients. Spoon mixture into prepared pan. Bake for about 20 minutes.
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Chocolate Honeycomb Muffins
2 cups (300g) self-raising flour
1/4 cup (55g) caster sugar
1 cup (190g) white choc bits
100g chocolate coated honeycomb chopped coarsely
1 egg, beaten lightly
60g butter, melted
1 cup (250ml) buttermilk
1/4 cup (90g) honey
1 teaspoon vanilla essence
Preheat oven to moderately hot (about 200°C or 400°F) and grease 12-hole muffin pan (or put the cases in).
Combine flour, sugar, choc bits and honeycomb in large bowl; stir in combined remaining ingredients. Spoon mixture into prepared pan. Bake for about 20 minutes.