Preparation

Recipe makes 6

 

Preheat the oven to 180°C (160°C circulating air).

 

Mix together the flour, the chocolate rolls, the baking powder, the bicarbonate of soda,

the diced, dried fruit and the raisins.

Whisk the egg in a large bowl. Add the sugar, vegetable oil, Baileys and milk and mix together well. Gradually add the flour mixture and stir until smooth.

 

Put the mixture into 6 little Petit Filou tins and cook for 20 - 25 minutes. Then allow to

cool and turn out of the tins.

 

Coat the muffins with the glaze and embellish with decorative script and chocolate decorations.

 

 
Ingredients

140 g flour
1 packet chocolate rolls
1 teaspoon baking powder
0.5 teaspoon bicarbonate of soda
15 g dried apricots, finely diced
15 g prunes, finely diced
15 g raisins
1 egg
50 g sugar
40 ml vegetable oil
50 ml Baileys
100 ml milk
1 bottle Lindt fine dark chocolate glaze (Glasur feinherb)
1 tube Lindt white decorative script (Dekor-Schrift)
1 packet Lindt decorative chocolate flowers and leaves (Choco-Dekor)