KFF 


	

	

		

			

				

					

						

							

								
							

						

					


					

						
Hot Cross Muffins

						
Ingredients:

						

							
Free Range Medium Shell Eggs (020017)
Semi Skimmed Milk (044436)
BV DAIRY Low Fat Natural Yoghurt (044495)
Fresh Whipping Cream (045041)
SYSCO CLASSIC Ground Cinnamon (052634)
CHEF WILLIAM Nutmeg
Plain Flour (054619)
TATE & LYLE Caster Sugar (054631)
CHEF WILLIAM Bicarbonate of Soda
CARNATION Caramel Cream (056856)
CALLEBAUT Plain Chocolate Callets (53% Cocoa) (057585)
CALLEBAUT Milk Chocolate Callets (057586)
CALLEBAUT White Chocolate Callets (057587)
Terra Rossa Cocoa Powder (057592)
Vanilla Essence (057603)
Glucose Syrup
KTC Sunflower Oil (061007)
Golden Raisins (070321)
Large Oranges (DV0127)
						

						
Directions:

						

							
Makes: 12



 



Prep Time: 25 minutes



Baking Time: 12 minutes



 



Ingredients:



Muffins:



054619 250g plain flour



054630 200g caster sugar



DV0127 1 large Orange zested



070321 50g golden raisins



057588 45g cocoa powder



055603 5g bicarbonate of soda



057603 5g vanilla extract



052791 2g cinnamon



052767 1g nutmeg



020017 1 egg



044495 200g plain yoghurt



044429 120ml milk



061007 120ml sunflower oil



057585 40g Callebaut dark chocolate callets



 



Milk Chocolate Ganache:



057586 200g Callebaut milk chocolate callets



045041 150g whipping cream



057811 20g glucose



 



Caramel Ganache Cross:



057587 100g Callebaut white chocolate callets



056856 50g Carnation Caramel



 



Decoration:



057289 10g Callebaut dark chocolate pencils per cup cake (roughly chopped)



 



Method:



Muffins:



    
	
  1. 
	
    Pre-heat the oven to 180c
    
	
    2. 
	
  2. 
	
    Sieve together the dry ingredients
    
	
    3. 
	
  3. 
	
    Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil
    
	
    4. 
	
  4. 
	
    Add the dry ingredients and mix well
    
	
    5. 
	
  5. 
	
    Stir through the Callebaut 811 dark chocolate callets
    
	
    6. 
	
  6. 
	
    Pipe into muffin cases and bake for 12 minutes
    
	
    7. 




Milk Chocolate Ganache:



    
	
  1. 
	
    Heat the cream and glucose together just to the boiling point
    
	
    2. 
	
  2. 
	
    Remove from the heat and add to the Callebaut 823 milk chocolate callets
    
	
    3. 
	
  3. 
	
    Mix until melted
    
	
    4. 
	
  4. 
	
    Leave to thicken
    
	
    5. 




Gold Ganache Cross:



    
	
  1. 
	
    Gently heat the white chocolate callets and caramel together
    
	
    2. 
	
  2. 
	
    Remove from the heat
    
	
    3. 
	
  3. 
	
    Mix until melted
    
	
    4. 
	
  4. 
	
    Leave to thicken
    
	
    5. 




Assembly:



    
	
  1. 
	
    Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
    
	
    2. 
	
  2. 
	
    Place the caramel ganache in a piping bag and pipe a cross on top of the milk ganache
    
	
    3. 
	
  3. 
	
    Sprinkle roughly chopped dark chocolate pencils around the edge of each of the muffins
    
	
    4. 


						

												

							
							
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