M&M muffins

I like to eat M&Ms but I do make an effort to control myself for the sake of my waistline.  Princess Chickadee, on the other hand, has recently developed a liking for M&Ms.  Initially, I discouraged her from buying M&Ms because snacks are not good for toddlers.  However, after seeing what M&Ms can do to muffins, I am now less inclined to object if she asks to buy a packet of M&Ms.

Why is this the case?  Well, we discovered inadvertently that when you add M&Ms to muffin batter and you mix the M&Ms to the batter, the colour coating from the M&Ms runs and you end up with... rainbow muffins! 

INGREDIENTS

2 1/2 cups self-raising flour
1/2 cup butter (softened)
1 cup castor  sugar
1 1/4 cups low fat milk
1 egg (beaten)
1/2 cup M&Ms
1/2 cup sunflower oil

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Line the muffin pan with paper cases.  Set aside.

3. Sift the self-raising flour in a bowl.  Set aside.

4. Whisk the butter and sugar in a mixing bowl using a hand whisk until light and fluffy.

5. Add the milk, egg, M&Ms and oil.  Mix well.

6. Fold in the flour using a spatula and stir until just blended.  Do not overmix.

7. Fill the muffin cases with the batter until almost full.

8. Bake for 20 minutes or until a skewer inserted in the middle of the muffin comes out clean.

9. Let the muffins cool thoroughly on a wire rack before storing.