2tbspBiscoff spread(usually there's some left in the jar)
4Lotus Biscoff biscuitscrumbled
Instructions
Preheat the oven to 180C (350F) and line a muffin tin with paper cases.
Remove ALL the metallic paper seal from your Biscoff spread jar and microwave for 40 seconds. Empty the contents of the jar into a mixing bowl.
Add the baking powder and use a wooden spoon (or this nifty dough whisk) to stir well to combine.
dd the eggs and beat really well until a thick glossy batter forms. The batter looks like thick caramel and not much like cake batter at this point.
Divide the batter between the muffin cases and bake for 30 minutes, or until the muffins are well risen and a toothpick inserted in centre comes out clean. Cool on a wire rack.
Drizzle the muffins with some warm Biscoff spread (the dregs from the jar you used earlier). Add some biscuit crumbs if you like and eat immediately!
Video
Notes
You can also bake this as a small loaf cake or a small round cake, adjusting the baking time to suit.