Ingredients & Nutritional Info
Method
Preheat the oven to 160oC, Gas Mark 3. Put all the ingredients for the muffins into a large mixing bowl and beat well until it makes a smooth, thick batter consistency. Divide into 12 muffin cases. Bake in the oven for 30-35 minutes, until just firm to the touch. Leave to cook in the tins for 10 minutes and then take out. Leave to cool before topping.
To make the truffle topping, pour the cream into a sauce pan and place over a medium heat. Once the cream is hot, but not boiling, stir in the butter until melted. Whilst the cream is heating, melt the milk chocolate along with a small pinch of salt. Remove from the heat, pour the chocolate over the cream and stir well. Leave to cool until it becomes thick but still spreadable.
Once the muffins are cool, spread a little raspberry jam on the top of each followed by a couple of teaspoons or so of the truffle mixture. Top off the muffins with the grated white chocolate.
Our Tips
The muffin mixture can also be used to make a chocolate cake by dividing the mixture into 2 cake tins. They can then be sandwiched with the jam and truffle mixture. The top of the cake can be coated with a thin layer of melted milk chocolate and topped with grated white chocolate. Make sure the chocolate doesn’t set too much for spreading.
Any remaining truffle mixture can be made into chocolate truffles and rolled in white chocolate!
