Got leftover Halloween candy? Make muffins! This simple muffin batter is happy to accommodate a wide variety of candy and turn it into a delicious snack or breakfast treat. Candy for breakfast? Anybody?
Happy Muffin Tuesday, lovely people! It doesn’t have quite the same ring to it, does it? But yesterday was the launch of CookieWeek so Muffin Monday had to be moved along to make room for it. Have you seen the first CookieWeek post? We have 22 wonderful cookie recipes plus great giveaways from KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar. Make sure you enter! And check back all week for more cookies.
But meanwhile, make these muffins with Snickers or whatever leftover Halloween candy you’ve got going.
2 cups or 250g all purpose flour
1/2 cup or 115g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk (or 1/2 cup whipping cream and 1/2 cup water)
1/2 cup canola oil
2 large eggs
8 mini Snickers candy bars (about 5 oz or 145g altogether)
Preheat oven to 350°F or 180°C.
Generously grease cups and top of 12-cup muffin tin or line with paper muffin cups.
Cut your mini Snickers into small chunks. I cut mine lengthwise and then sliced the two long halves into five pieces each. Separate the chunks into two piles, one about two Snickers big for adding to the top of the batter before baking, the rest for mixing into the batter.
In a large mixing bowl, combine flour, sugar, baking powder and salt together.
In another smaller bowl, whisk together milk, oil and eggs. (I did indeed substitute the cream and water because I didn’t have any milk and it worked beautifully.)
Add the wet mixture to the flour mixture.
Gently stir just until dry ingredients are moistened. Now fold in the larger pile of Snickers pieces.
Divide your batter relatively evenly between the 12 muffin cups.
Remove from oven and let cool for a few minutes.