This is how it's made Owl Muffins

  1. For the Owl muffins, preheat the oven to 200 °C,180 °C fan oven, Gas mark 6. Line a muffin tin with paper cases. Split the chocolate cookies. Put the halves with the white cream aside. Crumble 12 of the other halves.
  2. Using an electric hand mixer, beat 125 g Stork, sugar and vanilla extract until smooth. Carefully mix in the eggs
  3. Mix flour and cocoa powder and stir into the batter alternatively with the milk. Mix in the crumbled cookies. Spoon batter into the muffin tins. Bake the muffins in a preheated oven for about 20 minutes. Test with a skewer or wooden toothpick, muffins are done when no liquid mix sticks to the skewer. Allow to cool down.
  4. Meanwhile, melt 40g Stork and chocolate in a saucepan over a low heat. Allow to cool slightly. Whisk in the cream cheese. Cool for about 20 minutes until a spreadable consistency. Spread chocolate cream on the muffins. Place the white chocolate cookies on the muffins as "eyes". Use the chocolate candy beans as "pupils" and "nose", use a little chocolate cream to stick on the "pupils" if required. Your owl muffins are done!

Tip: Muffin cases are easily made by hand - Simply cut baking paper into about 12 cm squares. Put a little Stork in the middle of each well of the muffin tin. Press baking paper into the wells - the Stork will stick the paper to the tray. Fill with batter and bake as usual.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 12