100ml + 5 tbsp* Irn Bru
140ml full fat milk
2 large eggs
*I started with 100ml and added more to up the taste, but I think you really do need the syrup for this if you know a pub owner who has Irn Bru on tap you’re in luck!! You’ll only need a tbsp of syrup and 240ml of milk then follow the recipe as stated below.
Pre-heat oven at 190*C and line your muffin tin
I softened the butter in the microwave so some of it was liquid, then I mixed it with the caster sugar, plain flour, baking powder, and salt until it looked like sand.
In a jug I beat the Irn Bru, milk and eggs together.
I then poured about 1/3 of the wet mixture into the dry and beat on low then medium to make a smooth mixture.
Then I poured the rest in and mixed until smooth.