Chocolate muffins with chili powder and cherry

Ingredients for 1 servings:

• 200 g sugar
• 5 tbsp baking cocoa
• 100 g flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp, heaped chili powder, finely ground
• 2 eggs
• 150 g butter, melted
• 100 ml milk
• 12 tsp cherry jam (black cherry jam), approx.
• 100 g powdered sugar, approx.
• ½ tsp chili powder
• some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

makes 12 muffins

In a bowl, mix the sugar, cocoa powder, flour, salt, baking powder, and chili powder well. In a second bowl, whisk together the eggs, melted butter, and milk. Add the flour mixture to the egg mixture and whisk briefly until roughly blended. Line a 12-hole muffin tin with paper baking cups and fill about halfway with batter. Add about a teaspoon of the jam to each cup and top with the remaining batter. Bake the muffins in a hot oven at 180°C (top/bottom heat) for about 20 minutes. Let the muffins cool briefly and then remove from the tin. Make a not-too-runny glaze from about 100 grams of powdered sugar, half a teaspoon of chili powder, and a little water and spread it on the still-warm muffins.