The exquisite taste of Irish cream combines perfectly with the spongy muffin bread and chocolate, perfect for an afternoon with friends, a roll impossible to resist.
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Ingredients8 portions
Preparation
Preheat the oven to 180ºC.
Beat the butter with the sugar until it is creamy.
Incorporate the eggs one by one.
Sift the flour together with the baking powder and pour into the mixture, stir in an enveloping way.
Add the 100 ml of Irish cream and continue mixing until you have a homogeneous mass.
Fill the paper molds with the mixture until ¾ of its capacity and bake 20-22 min until the stick test comes out dry.
While the muffins are baked, heat the 1/8 cup of Irish cream together with the 1/8 cup of the whipping cream, before it breaks the boil, pour it over the chocolate and mix until it is perfectly incorporated. .
When the muffins are ready to take them out and let them cool on a rack, warm them with the chocolate with a spatula and sprinkle a bit of walnut.
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