1. Preheat your oven to 180°c

2. Grease 2 x muffin pans with non stick spray. If you only have 1 tin you will have to make 2 batches.

3. In a large mixing bowl mix together your flour, oats, coconut and nuts. Set aside.

4. In a small sauce pan melt your butter, then add your sugar and syrup. Bring to the boil, then take off the heat and add in your tsp Bicarb whilst it’s still hot. The mix will froth which is what it’s supposed to do… Just carry on stirring until it stops bubbling. Mix in your vanilla then add this all to the dry ingredients. Mix in well with a big spoon.

5. Using a dessert spoon, spoon a good amount of the Crunchie mix into each muffin hole, pressing the mix a little on top just to neaten if needed.

6. Bake in oven for 10mins at 180 then turn down the oven to 150 °c and bake for a further 10mins. Keep an eye on them.. some ovens are hotter than others and may cook quicker. It should be a delicious golden brown!

7. Remove from the oven and allow to cool in the muffin pan for at least 30 mins before removing from pan. Then move onto a wire rack to properly cool.

These are CRUNCHIES so they should be crunchy all the way through.. If they are still squidgy in the centre when they have cooled, they haven’t baked enough. You can literally just pop them back into a pre 150 ° C heated oven and bake a bit more.