Mixing the dough
Cover the muffin baking dishes with molten butter and sprinkle them with crumbs. Preheat the oven to 180 ° C. Stir the butter comined with the sugar until a smooth dough occurs. Add the two eggs and some Baileys. Mix the flour with baking powder, season is with salt. Add the flour carefully to the dough using a spatula.
Bounty-Muffins
200g
butter or margarine
200g
icing sugar
2
eggs
4cl
Baileys
2 tablespoons of
corn starch
200g
flour
1 coffeespoon
of baking soda
1 pinch
of salt
5 pieces of
Mini Bounty
2 ribs
of couverture chocolate
2 tablespoons of
coconut flakes
breadcrumbs for the mold
100g
1 piece
Brennwert
1820 kJ
1279 kJ
434 kcal
305 kcal
Fett
24 g
17 g
davon gesättigte Fettsäuren
15 g
10 g
Kohlenhydrate
47 g
33 g
davon Zucker
28 g
19 g
Protein
4.9 g
3.4 g
Salz
0 g
0 g
Bounty-Muffins
description & times
These muffins are little pieces of cake with lots of coconut and chocolate.They are very easily baked. If you'd like to bake this recipe with and for kids, simply replace the Baileys with orange juice. Typical for American cuisine, the raising agent in this recipe is baking soda. A recipe, with which baking beginners will achieve a great result.
Cutting Bounty
Unwrap the chocolate bars. Cut them into slices using a sharp knife.
Filling in the muffin baking dishes
Pour the dough into a injection bag. Fill half the molds with the dough and playe the bounty pieces on top. Then cover with dough. Let them bake in the pre-heated oven on the middle rail.
Painting the muffins
Heat the sugar combined with three spoons of water and let it boil for a moment. Remove from the stove. Add a spoonful of Baileys and use this liquid to paint muffins.
Glazing and finishing
Heat the chocolate couverture in a warm water bath and stir it until it's smooth. Dip the muffins in the glaze and pull them up with a fork. At last, sprinkle them with some coconut flakes.
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