Double Chocolate Muffins with Blackberries

Ingredients for 1 servings:

• 100 g dark chocolate, min. 70% cocoa content
• 80 g butter
• 2 eggs
• 150 g raw cane sugar
• ½ tsp vanilla powder
• 275 g spelt flour type 630
• 2 tsp cream of tartar baking powder
• ¼ tsp baking soda
• 3 tbsp cocoa powder, unsweetened
• 1 pinch of salt
• 250 g buttermilk
• 150 g blackberries, fresh (washed and patted dry) or frozen (thawed and drained)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 38 minutes

Simple and moist, for 12 muffins

Preheat oven to 180°C (top/bottom heat). Line a 12-hole muffin tin with paper baking cups or place sturdy muffin tins on a baking tray. Chop the dark chocolate and melt it with the butter over a pan of simmering water over low heat, set aside, and let cool slightly. In a large bowl, beat the eggs, raw cane sugar, and vanilla with a hand mixer for several minutes until light and fluffy. Mix and sift together the spelt flour, cream of tartar, baking soda, cocoa powder, and salt. Alternately add the flour mixture and buttermilk to the egg mixture until a smooth batter forms. Then fold in the butter-chocolate mixture. Divide the batter among the muffin tins, filling them no more than 2/3 full. Pre-bake the muffins in the middle of the oven for 5 minutes. Then remove the tray and scatter the blackberries on top of the muffins. This way the blackberries won’t sink to the bottom. Finish baking the muffins for about 16-18 minutes. Test if they’re done with a wooden skewer. Let the finished muffins cool on a wire rack and garnish with fresh blackberries, chocolate chips, or mint leaves, if desired.