Warm malt truffle muffins

warm malt truffle muffins
12 Item
1H 10M


Malt truffles


1.To make malt truffles; stir ingredients in small heatproof bowl over small saucepan of simmering water until smooth. Reserve ½ cup (125ml) mixture for malt sauce. Refrigerate remaining mixture about 30 minutes or until firm. Roll heaped teaspoons of refrigerated mixture into balls; place on baking-paper-lined tray. Freeze until firm.
2.Preheat oven to 180°C (160°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
3.Stir butter and malt syrup in small saucepan over low heat until smooth.
4.Sift flour, malt powder, cocoa, soda and sugar into medium bowl. Stir in butter mixture, milk and egg. Do not overmix; mixture should be lumpy.
5.Spoon half the mixture into cases. Place a truffle into each case; top with remaining mixture. Bake about 20 minutes; cool 2 minutes, then remove paper cases.
6.Meanwhile, stir reserved malt truffle mixture and cream in small saucepan, over low heat, until malt sauce is smooth.
7.Serve warm muffins with warm sauce. Dust with sifted cocoa powder.

Related stories