Batida Bounty Muffin 2

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

Cut the Bounty bars into small pieces.

In a bowl, combine the flour, baking powder, salt and vanilla sugar, then add the Bounty pieces.

In a separate bowl, beat the eggs, sugar, oil, buttermilk and Batida de Coco until frothy.

Gently fold the flour–Bounty mixture into the wet ingredients just until no dry flour is visible.

Fill the batter into the muffin cases about two-thirds to three-quarters full.

Bake the muffins for about 20–25 minutes until golden and a skewer inserted comes out with just a few moist crumbs.

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

Decorate the muffins as desired.