WARM MALT TRUFFLE MUFFINS

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) MAKES 12

1¼ cups (185g) self-raising flour ¼ cup (30g) malted milk powder 2 tablespoons cocoa powder pinch bicarbonate of soda

¼ cup (55g) firmly packed

brown sugar

60g unsalted butter

1/3 cup (125g) barley malt syrup ½ cup (125ml) milk

1 egg

¾ cup (180ml) cream cocoa powder, to serve

MALT TRUFFLES

200g milk eating chocolate,

chopped coarsely

¼ cup (60ml) cream

½ cup (60g) malted milk powder

1 Make malt truffles.

2 Preheat oven to 180°C/160°C fan. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.

3 Sift flour, malted milk powder, cocoa, soda and sugar into a bowl. Stir butter and malt syrup in a saucepan over low heat until smooth. Stir butter mixture, milk and egg into flour mixture. Don’t over-mix; mixture should be lumpy. Divide half the mixture among cases. Place a truffle into each case; top with remaining mixture.

5 Bake for 20 minutes; cool for 2 minutes, then remove paper cases.

6 Meanwhile, stir reserved malt truffle mixture and cream in a small saucepan, over low heat, until malt sauce is smooth.