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PrintWHISKY MUFFINS
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Break the chocolate bar into pieces and melt with the butter or margarine in a bain-marie over a low heat until smooth.
- Sift the flour, baking powder, and baking soda over a mixing bowl and combine with the sugar, vanilla sugar, and salt.
- Add the eggs, coffee, and melted chocolate. Beat with the dough hook until soft and pliable. Finish by beating in the grated chocolate.
- Fill two 6-cup muffin pans with the mixture and place on the middle shelf of a preheated 375°F/190°C oven. Bake for approximately 25 minutes.
- Remove from the oven and leave in the pans for 10 minutes. Unmold onto a wire rack to cool.
- Whip the double cream. While whipping, add the whisky and flavor the cream with vanilla sugar and sugar.
- Spread this frosting over the muffins.
INGREDIENTS
- 150 grams plain baking chocolate
- 75 grams butter of margarine
- 400 grams all-purpose flour
- 2 level teaspoon baking powder
- 2 level teaspoon baking soda
- 200 grams sugar
- 1 package vanilla sugar
- A pinch of salt
- 2 eggs
- 7 tablespoon strong coffee
- 4 tablespoon whisky
- 4 tablespoon grated chocolate
For the cream frosting
- 200 grams heavy cream
- 1 package vanilla sugar
- Pinch of sugar
- 2-3 tablespoon whisky
3 comments for “Whisky Muffins”
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Parecen realmente ricos. El Mejor Whisky que he probado es el Johnnie Walker sin duda, hay una gran variedad de artículos cada cuál mejor que el anterior. Os recomiendo totalmente que hagais unos muffis de estos tipos de Whisky