Chocolate muffins with quince by Rookpluim

12 persons | Kamado, Desserts | Vegetarian | Side dish

Prep time

This recipe was created in collaboration with Rookpluim.

• Light a moderate amount of charcoal and heat your Kamado to 180°C to 200°C. For this recipe, you’ll be using indirect heat. Then place the heat shield and stainless steel grate inside the Kamado.

Cook time

• Mix all dry ingredients together in a bowl: sugar, flour, cocoa powder, baking powder, baking soda and salt.
   
• In another bowl, add the eggs, milk, syrup and melted butter. Whisk the eggs with a whisk.
   
• Add the dry ingredients to the egg mixture. Stir well.
   
• Grease the muffin tins with some oil or baking spray.
   
• Spoon one large tablespoon of batter into each muffin tin. Make a small well and add a spoonful of quince jam.
   
• Spoon another large tablespoon of batter on top so the jam stays nicely in the centre.
   
• Bake the chocolate muffins for 20 minutes at 200°C.