Lion Muffin

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

Cut the Lion bars into small pieces.

Mix flour, baking powder, cocoa powder and vanilla sugar in a bowl, then fold in the Lion pieces.

In another bowl, briefly beat the egg, sugar, oil and buttermilk until frothy.

Quickly fold the dry ingredients into the wet ones until just combined into a batter.

Divide the batter evenly among the cases.

Bake for 20–25 minutes.

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