![NXT M_lk Chocolate Muffins](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/a6d40ee6435359808be8b175377d6cd5.jpg?itok=S7l3z5Mt)
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Dairy Free/ Vegan
- Shelf life:
- 2 days
- Conservation:
- +16 Celsius
Egg Replacer
Ingredients: Egg Replacer
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200 clwater
Preparation: Egg Replacer
Place the water into a jug.
Ingredients: Egg Replacer
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4 gPotato Protein
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1 gxanthan gum
Preparation: Egg Replacer
Blend in the potato protein and xanthan gum until well blended.
Leave to one side.
Vegan NXT Chocolate Muffins
Ingredients: Vegan NXT Chocolate Muffins
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59 ginvert sugar
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4 gsalt
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85 gEgg Replacer
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238 cloat milk
Preparation: Vegan NXT Chocolate Muffins
Blend with a hand blender the milk the reweighed egg replacement sugar, salt and invert sugar.
Ingredients: Vegan NXT Chocolate Muffins
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170 gplain flour
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57 gcocoa powder
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4 gbicarbonate of soda
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2 gCitrus Fibre
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4 gbaking powder
Preparation: Vegan NXT Chocolate Muffins
In a mixer add the flour,cocoa powder, baking powder, bicarbonte of soda and citurs fibres.
Ingredients: Vegan NXT Chocolate Muffins
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192 clsunflower oil
Preparation: Vegan NXT Chocolate Muffins
Pour in the wet ingredients and mix until smooth then add the oil and incorporate well.
Ingredients: Vegan NXT Chocolate Muffins
Preparation: Vegan NXT Chocolate Muffins
Add the NXT milk chocolate and mix.
Line a muffin tin with muffin liners and pipe in 90g of the mix into each one.
Bake at 160oc for 20-25 mins.
Decoration
Ingredients: Decoration
Preparation: Decoration
Place the crema into piping bag with a small round nozzle.
Ingredients: Decoration
Preparation: Decoration
Pipe directly into the centre of the muffin and a small amount on top.
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