Muffins with Amandín Organic Walnut Cream2012-09-25
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Muffins, very popular in Britain and the United States, are sweet cakes made in a similar way to madeleines, though with different ingredients. Try adding walnut cream to the traditional recipe and you’ll see how lovely they come out.
- 200g flour
- 100g Amandín Organic Walnut Cream
- 200 g de harina
- 125g brown sugar
- 2 eggs
- 75g butter
- 15ml cream
- 3 tablespoonfuls of cocoa powder
- 2 teaspoonfuls of baking powder
- 1 pinch of salt
Grate 100g of chocolate and cut the rest into 12 pieces.
Put the butter and sugar in a pan and warm them gently until they melt. Remove from the heat and add the sifted flour and the baking powder, the cocoa, the organic walnut cream and the salt.
Add the grated chocolate and the beaten eggs together with the cream and mix gently.
Put a tablespoonful of the mixture each in 12 buttered muffin moulds. Lay a piece of chocolate in the centre and top the mould up to 3/4 full of mixture.
Bake for 20 minutes at 180º. To see whether they are done, test the centre with a toothpick.
Once the 20 minutes are up take them out of the oven, let them cool down and they’re ready to serve.
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