For those of you who don't know, advocaat is a thick, Dutch eggnog which is not meant to drink, but to spoon! In Holland they sometimes refer to it as an "old-lady's drink", but who cares! With a little whipped cream it makes the perfect dessert and if I want something closer to the eggnog I remember from Christmasses long ago, I just add some full-fat milk and blend away!
But back to those advocaat flavored chocolate eggs. They were the inspiration for these muffins and a good excuse to use up some of the advocaat that had been sitting in the back of the fridge since Christmas. This is a very easy recipe, so if you have people coming over today and are looking for a nice little something to serve them, this might be worth a try!
Chocolate Advocaat Muffins
Makes 10 big muffins
2 tbsps baking power
100g dark pépites de chocolat (or chocolate chips)
150ml full-fat milk
3tbsps sunflower oil
150g raw cane sugar
Preheat oven to 200°C. Prepare a 12-hole muffin tin. Combine flour, baking powder and chocolate morsels in a bowl. In a measuiring jug, whisk the advocaat, milk, egg, oil and sugar. Add the wet ingredients to the dry and gently combine everything with a wooden spoon. Fill the muffin tin with the batter and bake for 15-20 minutes. Test after 15 minutes with a wooden skewer. Allow to cool on a rack before serving.