What’s better than one type of chocolate…three! A super easy chocolate muffin decorated with a fun Easter carrot will be loved by every sweet tooth and Easter bunny.
Function: Circo Therm®, Cooktop, Induction cooktop
Triple chocolate Easter muffins
Ingredients
1 ½ cups plain flour
1 ¼ tsp bicarbonate of soda
¾ cup caster sugar
½ cup Dutch cocoa
½ tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
1 tsp vanilla extract
100g dark chocolate, chopped
100g milk chocolate, chopped
100g white chocolate, chopped
12 strawberries
100g white chocolate, chopped, extra
Orange colouring, suitable for chocolate
Method
Preheat oven on CircoTherm to 175°C. Line 12 large muffin tins with cases.
In a large bowl, sift together the flour, bicarbonate of soda, sugar, cocoa and salt. In a separate bowl whisk eggs, then whisk in milk, oil and vanilla. Add the egg mixture to the dry ingredients, mix until just combined, do not overmix. Stir through the chopped chocolate.
Spoon mixture into prepared muffin tins. Cook on shelf level 2 for 25 minutes, or until cooked when tested with s skewer. Allow to cool.
While the muffins are cooking, melt the extra white chocolate in a small saucepan over low heat, Induction level 2. Add orange colouring and stir to combine. Dip strawberries in the chocolate and allow to set on a piece of baking paper. Drizzle left over chocolate over the strawberries to make them look like carrots.
Serve muffins topped with a carrot.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.