Malted Milk Muffins Recipes

MALTED MILK BALL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
• In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

VERSITILE MUFFINS BATTER - DAIRY FREE

Steps:

• Preheat oven 375, use paper muffin cups or grease pan.
• Sift flour, sugar, baking powder and salt into a bowl, form a well in center.
• Mix oil, water and eggs together and then pout into the well.
• Stir just until flour is moistened. Add fruit in using.
• Spoon batter into prepared muffin cups.
• Bake for 15 - 20 minutes, until lightly browned.

CHOCOLATE MALTED MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 400°F
• To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or line the holes with the paper muffin cups. If using silicone pans, spray as directed, and then set them on a cookie sheet.
• Whisk the milk and malted milk powder in a small bowl until well mixed and the powder has dissolved. Let stand at room temperature for 15 minutes.
• Meanwhile, whisk the flour, baking soda, baking powder and salt in a medium bowl until well mixed. Set aside.
• Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't have a double boiler, place them in a bowl the fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate mixture is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely smooth. Cool for 5 minutes.
• In a large bowl, whisk the eggs until lightly beaten, then pour in the sugar and continue whisking until the mixture is thick and pale yellow, about 3 minutes. Stir in the the vanilla, then the prepared malted milk mixture. Pour in the cooled chocolate mixture in a slow, steady stream, whisking all the while. Finally, using a wooden spoon, stir in the flour mixture, just until moistened.
• Fill the prepared pans three quarters full. Use additional greased pans or small, oven-safe, greased ramekins for any leftover batter. Or save for a second baking. Bake for 20 minutes, or until the muffins have cracked, rounded tops, and a toothpick inserted in the center of a muffin comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and let cool on the rack for 5 more minutes. (If storing or freezing, cool completely) Seal in an airtight container or freezer proof bags. Muffins will stay fresh up to 24 hours at room temperature or up to 2 months in the freezer.