Home > Noteworthy Facts > Recipes > Fluffy cocoa poppy muffins with white chocolate sauce

Fluffy cocoa poppy muffins with white chocolate sauce

You need: 

1 x 250 g Sciaves butter

…2 eggs (size M), 100 g sugar, 1 packet vanilla sugar, 30 g ground poppy seeds, 100 g wheat flour, 20 g cocoa powder, ½ tsp. baking powder, ½ tsp. baking soda, 170 ml milk, 1 tsp. starch, 100 g chopped white chocolate, edible flowers (e. g. horned pansies or cornflowers)

 

Melt 180 g of butter. Grease 12 heatproof espresso cups/muffin cups. Whip together eggs, sugar and vanilla sugar until thickened. Mix together poppy seeds, flour, cocoa powder, baking powder and baking soda, fold in with melted butter and 3 tbsp. of milk. Bake dough in oven at 180 °C/360 °F (top/bottom heat) for 15–20 minutes. For the sauce, mix together remaining milk and starch, bring to boil, remove from heat. Stir in chocolate and remaining butter. Serve with muffins and flowers. (Serves 6)

Fluffy cocoa poppy muffins with white chocolate sauce
When nature is good, everything is better.
This website uses cookie profiling by third parties to show you advertisements that you may find appealing. If you would like to find out more or if you would like to disable the use of cookies, please click here. If you click on any other element on this website and NOT on the link above, you automatically agree to the use of cookies.
ok