NXT M_lk Chocolate Muffins
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NXT M_lk Chocolate Muffins

Level:
Easy
Makes:
12 pieces
Shelf life:
2 days
Conservation:
+16 Celsius
Demonstration video<span>NXT M_lk Chocolate Muffins</span>
Demonstration videoNXT M_lk Chocolate Muffins

Egg Replacer

Used products

  • 200 cl
    Water

Preparation

Place the water into a jug.

Used products

  • 0.1 oz
    Potato protein
  • 15.4 gr
    Xanthan gum

Preparation

Blend in the potato protein and xanthan gum until well blended.

Leave to one side.

Vegan NXT Chocolate Muffins

Used products

  • 2.1 oz
    Invert sugar
  • 0.1 oz
    Salt
  • 3.0 oz
    Egg replacer
  • 238 cl

Preparation

Blend with a hand blender the milk the reweighed egg replacement sugar, salt and invert sugar.

Used products

  • 6.0 oz
    Plain flour
  • 2.0 oz
    Cocoa powder
  • 0.1 oz
    Bicarbonate of soda
  • 0.1 oz
    Citrus fibre
  • 0.1 oz
    Baking powder

Preparation

In a mixer add the flour,cocoa powder, baking powder, bicarbonte of soda and citurs fibres.

Used products

  • 192 cl
    Sunflower oil

Preparation

Pour in the wet ingredients and mix until smooth then add the oil and incorporate well.

Used products

  • 5.3 oz
    Chm-42

Preparation

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

Used products

  • 10.6 oz
    Fmd-p1336

Preparation

Place the crema into piping bag with a small round nozzle.

Used products

  • 1.3 oz
    Chd-de-19933e0

Preparation

Pipe directly into the centre of the muffin and a small amount on top. 

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Comments

Add comment

Submitted by Karin Steinhoff on Sun, 07/30/2023 - 16:18

Hi! I wanted to ask, why oat milk is used in the video - because it isn't in the recipe... Is it optional?

Submitted by Miranda K - Ch… on Mon, 07/31/2023 - 17:23

Whoops! It looks like the oat milk got left off the ingredients list, though the amount is there (538 cl). Thanks for letting us know; we'll get it corrected as soon as possible.