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Chocolate Muffins with Mango and Passion Fruit Hearts

8 Ingredients
18 Min
Ingredients(6 people)
1 passion fruit
150 g mango
1 tbsp powdered sugar (± 15 ml)
125 g dark chocolate
125 g butter
80 g all-purpose flour
80 g sugar
3 medium eggs
1
Step

To be prepared at least 8h in advance: slice the passion fruit in 2 and collect the pulp with a spoon. Cut the mango in pieces. Place both in the Smooth Chopper and blend until smooth. Add icing sugar and blend again. Pour in the Freezer Mates Ice Cube Tray and freeze for at least 8 hours. This will make 12 cubes: 6 for this recipe and 6 that can be stored in the Freezer Mates 450 ml for use at a later time.

2
Step

Preheat the oven to 180°C / Th 6 in fan assisted mode.

3
Step

Break chocolate into pieces and divide the butter into 4 or 5 pieces. Place the dark chocolate and the butter in the MicroCook Pitcher 1L, cover and microwave for 2 min. at 600 watts. Allow to stand for 2 min then stir.

4
Step

Place the flour and sugar in the EZ Mix N Store 2L. Add eggs and immediately mix using the KPT Beater. Add the melted chocolate and mix until you get a consistent mixture.

5
Step

Place the SBF Tupcake on a cold oven rack and spread the mixture evenly into each cavity.

6
Step

Unmold the cubes: for easy unmolding, run hot water over the backside of the Ice Cube Tray for a few seconds.

7
Step

Push 1 cube into the middle of the dough in each cavity and bake for 14 to 16 min.

8
Step

Allow to stand for 10 min. before gently unmolding. Serve quickly.