Let's start cooking!
Ingredients
-
${ getServingQuantity(1, 6, servingQuantity ?? 6) }
egg
-
${ getServingQuantity(50, 6, servingQuantity ?? 6) } g
sugar
-
${ getServingQuantity(60, 6, servingQuantity ?? 6) } ml
milk
-
${ getServingQuantity(60, 6, servingQuantity ?? 6) } ml
vegetable oil
-
${ getServingQuantity(120, 6, servingQuantity ?? 6) } g
flour (all-purpose)
-
${ getServingQuantity(1, 6, servingQuantity ?? 6) } tsp
baking powder
-
${ getServingQuantity(2, 6, servingQuantity ?? 6) } tbsp
cocoa power
-
${ getServingQuantity(1, 6, servingQuantity ?? 6) } box
Belgian Chocolate Thins
-
${ getServingQuantity(50, 6, servingQuantity ?? 6) } g
cooking chocolate
-
${ getServingQuantity(60, 6, servingQuantity ?? 6) } ml
liquid cream (35%)
![Muffins kandijkoekjes chocolade verpakking](https://www.julesdestrooper.com/assets/transforms/site/_576xAUTO_fit_center-center_80_none/Muffins-kandijkoekjes-chocolade-verpakking.jpg)
Preparation
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.
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.
Cut the remaining biscuits in half and divide amongst the muffins.
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.