Light and airy muffins with chocolate filling

Ingredients for 1 servings:

• 175 g cornstarch
• 450 g flour
• 1 ½ packets of baking powder
• 1 pinch of salt
• 5 m.-sized eggs
• 1 packet of vanilla sugar
• 200 g sugar
• 250 g butter, room temperature
• 300 ml milk
• 1 tbsp cocoa powder
• 12 chocolate bars
• 1 pack of chocolate glaze

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

makes about 24 muffins

Mix the starch, baking powder, and flour and set aside. Separate the eggs. Beat the egg whites with salt until stiff peaks form. Add the egg yolks, butter, vanilla sugar, and sugar and beat for about 3-5 minutes until fluffy; the sugar must have dissolved. Then add the milk and cocoa powder and beat again until everything forms a nice, liquid, and airy mixture. Fold in the flour mixture and stir lightly until all lumps are gone. Fill 24 muffin cups with the batter, then half a chocolate bar—in my case, Merci. I broke half into four more pieces and placed them in the muffin. Or take a Kinder Schokobon, a Rocher, or a Giotto and place them in the muffin; you can fill them with whatever you like. Bake the muffins in a preheated oven at approximately 175°C (fan oven) for 20-25 minutes on the middle rack. After cooling, decorate with a glaze of your choice (I always use hazelnut nougat glaze). The following muffins can be baked using this recipe: Rocher muffins, Kinder chocolate bon muffins, Nutella muffins, Kinder chocolate muffins, Duplo muffins, and many more.