-
Dairy Free/ Vegan
- Shelf life:
- 2 days
- Conservation:
- +16 Celsius
Egg Replacer
Ingredients: Egg Replacer
-
200 clwater
Preparation: Egg Replacer
Place the water into a jug.
Ingredients: Egg Replacer
-
4 gPotato Protein
-
1 gxanthan gum
Preparation: Egg Replacer
Blend in the potato protein and xanthan gum until well blended.
Leave to one side.
Vegan NXT Chocolate Muffins
Ingredients: Vegan NXT Chocolate Muffins
-
59 ginvert sugar
-
4 gsalt
-
85 gEgg Replacer
-
238 cloat milk
Preparation: Vegan NXT Chocolate Muffins
Blend with a hand blender the milk the reweighed egg replacement sugar, salt and invert sugar.
Ingredients: Vegan NXT Chocolate Muffins
-
170 gplain flour
-
57 gcocoa powder
-
4 gbicarbonate of soda
-
2 gCitrus Fibre
-
4 gbaking powder
Preparation: Vegan NXT Chocolate Muffins
In a mixer add the flour,cocoa powder, baking powder, bicarbonte of soda and citurs fibres.
Ingredients: Vegan NXT Chocolate Muffins
-
192 clsunflower oil
Preparation: Vegan NXT Chocolate Muffins
Pour in the wet ingredients and mix until smooth then add the oil and incorporate well.
Ingredients: Vegan NXT Chocolate Muffins
Preparation: Vegan NXT Chocolate Muffins
Add the NXT milk chocolate and mix.
Line a muffin tin with muffin liners and pipe in 90g of the mix into each one.
Bake at 160oc for 20-25 mins.
Decoration
Ingredients: Decoration
Preparation: Decoration
Place the crema into piping bag with a small round nozzle.
Ingredients: Decoration
Preparation: Decoration
Pipe directly into the centre of the muffin and a small amount on top.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments