Quantity of Paul Hollywood Belgian Chocolate Muffin Mix in trolley 0
as prepared Per 100g
Per Portion/Per 55g muffin (as prepared)
|Typical values||as prepared Per 100g||as prepared Per 55g muffin|
|Of which Saturates||13.8g||7.6 g|
|Of which Sugars||23.4g||12.9 g|
Preparation and Usage
You will need: 150g unsalted softened butter 2 large eggs (beaten) 5 tbsp water muffin tray lined with 12 medium muffin cases Paul's Top Tips To mix: If you don't have an electric mixer, mix vigorously with a wooden spoon until the batter is smooth and all the ingredients are incorporated. To customise: Try adding a whole mashed banana or a handful of banana chips to the mix for a fruity twist. Once baked, drizzle with melted chocolate. Deliciously indulgent! 1Preheat the oven (170°C / 150°C Fan / Gas Mark 4) and line a muffin tray with 12 medium cases. Place the entire muffin mix in a bowl and using an electric mixer blend in the butter. Next, gradually mix in the water and beaten eggs to combine. If the batter is very stiff combine an additional tablespoon of water into the mix. 2 Divide the mix evenly between the cases. 3 Bake on the middle shelf of the oven for 20-25 minutes until well risen and cracking on top. Place the baked muffins on a wire rack to cool. And there you have it - Luxurious Belgian Chocolate Muffins!
- United Kingdom
- Made in the UK
- Suitable for Vegetarians
- May Contain Celery
- May Contain Eggs
- May also contain Celery and Egg
- No added colours or preservatives
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