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Hot Cross Muffins

Ingredients:

Directions:

Makes: 12
 
Prep Time: 25 minutes
Baking Time: 12 minutes
 
Ingredients:
Muffins:
054619 250g plain flour
054630 200g caster sugar
DV0127 1 large Orange zested
070321 50g golden raisins
057588 45g cocoa powder
055603 5g bicarbonate of soda
057603 5g vanilla extract
052791 2g cinnamon
052767 1g nutmeg
020017 1 egg
044495 200g plain yoghurt
044429 120ml milk
061007 120ml sunflower oil
057585 40g Callebaut dark chocolate callets
 
Milk Chocolate Ganache:
057586 200g Callebaut milk chocolate callets
045041 150g whipping cream
057811 20g glucose
 
Caramel Ganache Cross:
057587 100g Callebaut white chocolate callets
056856 50g Carnation Caramel
 
Decoration:
057289 10g Callebaut dark chocolate pencils per cup cake (roughly chopped)
 
Method:
Muffins:
  1. Pre-heat the oven to 180c
  2. Sieve together the dry ingredients
  3. Whisk together the egg, yoghurt, vanilla extract, milk and vegetable oil
  4. Add the dry ingredients and mix well
  5. Stir through the Callebaut 811 dark chocolate callets
  6. Pipe into muffin cases and bake for 12 minutes
Milk Chocolate Ganache:
  1. Heat the cream and glucose together just to the boiling point
  2. Remove from the heat and add to the Callebaut 823 milk chocolate callets
  3. Mix until melted
  4. Leave to thicken
Gold Ganache Cross:
  1. Gently heat the white chocolate callets and caramel together
  2. Remove from the heat
  3. Mix until melted
  4. Leave to thicken
Assembly:
  1. Place the milk chocolate ganache into a bowl and dip the tops of the muffins in it
  2. Place the caramel ganache in a piping bag and pipe a cross on top of the milk ganache
  3. Sprinkle roughly chopped dark chocolate pencils around the edge of each of the muffins