After Eight Muffins

Preheat the oven to 160 °C (convection) and line a muffin tin with paper cases.

Cut the After Eight into small pieces and set them aside briefly.

In a bowl, thoroughly mix the flour, baking powder and baking soda.

In a second bowl, whisk the egg, sugar, oil and buttermilk until frothy.

Add the flour mixture to the buttermilk mixture and fold in briefly until just combined.

Fill the cases about halfway with batter, distribute the After Eight pieces on top and fill up with the remaining batter.

Bake the muffins for 20–25 minutes until risen and a skewer inserted in the center comes out clean of wet batter.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.