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“From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces. Good on its own or dressed up with chocolate sauce and vanilla ice cream or a dollop of whipped cream.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (160C for fan assisted).
  2. Line a muffin tin with 12 liners.
  3. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
  4. Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
  5. Melt the butter in the microwave.
  6. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
  7. Spoon into prepared muffin cups.
  8. Bake for 20-25 minutes until the tops spring back gently when pressed.
  9. Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.

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