Muffins with Belgian Chocolate Thins
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30 minutes
Medium
Ingredients
${ round(1 / 6 * recipeServingQuantity, 2) }
egg
${ round(50 / 6 * recipeServingQuantity, 2) }
g
sugar
${ round(60 / 6 * recipeServingQuantity, 2) }
ml
milk
${ round(60 / 6 * recipeServingQuantity, 2) }
ml
vegetable oil
${ round(120 / 6 * recipeServingQuantity, 2) }
g
flour (all-purpose)
${ round(1 / 6 * recipeServingQuantity, 2) }
tsp
baking powder
${ round(2 / 6 * recipeServingQuantity, 2) }
tbsp
cocoa power
${ round(50 / 6 * recipeServingQuantity, 2) }
g
cooking chocolate
${ round(60 / 6 * recipeServingQuantity, 2) }
ml
liquid cream (35%)
Preparation
step
1
${ round(1 / 6 * recipeServingQuantity, 2) }
egg
${ round(50 / 6 * recipeServingQuantity, 2) }
g sugar
${ round(60 / 6 * recipeServingQuantity, 2) }
ml milk
${ round(60 / 6 * recipeServingQuantity, 2) }
ml vegetable oil
${ round(120 / 6 * recipeServingQuantity, 2) }
g flour (all-purpose)
${ round(1 / 6 * recipeServingQuantity, 2) }
tsp baking powder
${ round(2 / 6 * recipeServingQuantity, 2) }
tbsp cocoa powder
Preheat the oven at 180°C (350°F).
Put all the muffin ingredients, except the biscuits, in a large bowl and mix roughly with a wooden spoon.
step
2
${ round(7 / 6 * recipeServingQuantity, 2) }
Belgian Chocolate Thins
Cut 7 Belgian Chocolate Thins into pieces and add to the muffin mixture.
Divide the mixture into the muffin moulds and bake in the oven for 20 minutes.
Leave to cool on a grill at room temperature.
step
3
${ round(3 / 6 * recipeServingQuantity, 2) }
Belgian Chocolate Thins
Cut the remaining biscuits in half and divide amongst the muffins.
step
4
${ round(50 / 6 * recipeServingQuantity, 2) }
g cooking chocolate
${ round(60 / 6 * recipeServingQuantity, 2) }
ml liquid cream (35%)
Preparation of the chocolate sauce: put the chocolate and liquid cream in a saucepan and warm over a low heat, mixing until smooth and consistent.
Pour over the muffins just before serving.