Monday, May 18, 2015

Chocolate Cream Cheese Muffins (Emborg Cream Cheese)

I bought a box of Emborg Cream Cheese Spread yesterday and found this recipe overleaf.

Since I recycle paper or plastic, I'm jotting down this recipe for records, especially as the instructions are on very fine print:


100 g Emborg butter
100 g Emborg cream cheese (1/2 box since 1 box = 200 g)
100 g sugar (too sweet!)
1/2 tsp vanilla essence
1/8 tsp (sea) salt
80 g (2 medium eggs)
75g all purpose flour
50 g cocoa powder
3 g baking powder (1/2 tsp)
100 g dark chocolate (broken into small pieces)

1. Slowly whisk the butter, cream cheese, baking powder and flour together. When the flour and cocoa mixture is combined well, add it (?) to the mixing bowl in one batch and fold it (?) in.

2. Finally, add the broken pieces of chocolate and gently fold in using a spatula, moving in circles. Use a spoon to fill up small muffin moulds.

3. Bake at 170 deg C for 12-16 minutes - use a toothpick to test for doneness (?). The toothpick should come out clean - be careful to avoid hitting any chocolate pieces in the cake.

4. BEST TIP: Leave to rest for 15 minutes before un-moulding to allow the muffins to keep their shapes. Please enjoy.

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