St. Clements Pot Muffin

You Will Need:

• Dawn^® Chocolate Orange Scoop & Bake
• Sugar Nibs
• Orange Curd / Marmalade
• Dawn^® Lemon Fudge Icing
• Dawn^® Chocolate Decorations
• YIELD: 19 pots @ 105g each from a 2kg tub
• 105g per Muffin

Directions

• Mix around the Dawn^® Scoop & Bake batter with a spatula or spoon, to begin.
• Scoop the Dawn^® Scoop & Bake Milk Choc & Orange batter into pantone bake cases, around 105g each.
• Either sprinkle the top with sugar nibs or leave as they are.
• Bake at 200°C (in a deck oven) for approx. 28 mins (top heat 5 bottom heat 2).
• Once cool inject with a piping bag the orange curd or marmalade (15g).
• Decorate by drizzling with fine lines of Dawn^® Lemon Fudge Icing and finish with a Chocolate decoration (we have used white choc curls).

Experiment with different decoration combinations to create an attractive display. The filled pots will deliver a fruity surprise!

Tip: A variation of this recipe uses Dawn^® Vanilla Frosting with Dawn^® Orange fruit Bits as an alternative to using Dawn^® Orange Frosting.