Triple Chocolate Muffins with Almond Oil

Ingredients for 1 servings:

• 2 eggs
• 100 g cane sugar
• 50 g powdered sugar
• 85 ml almond oil or walnut oil
• 200 g crème fraîche
• 160 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 tsp baking soda
• 75 g milk chocolate
• 75 g dark chocolate
• 75 g white chocolate
• 1 tsp vanilla extract
• Paper cups

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

More chocolate is impossible! Makes 12 pieces

Beat the eggs with a hand mixer, gradually adding the sugar. Stir in the oil, then the crème fraîche. Combine the flour, salt, baking soda, and baking powder and briefly stir into the wet ingredients. Fold in the rest with a spatula. Finally, chop the chocolate and fold in all but a small portion. Line the muffin tins with paper baking cups and divide the batter between 12 cups. Sprinkle the remaining chopped chocolate on top. Bake in the oven at 180°C (top/bottom heat) for about 20-25 minutes. Delicious fresh or the next day. Store in the refrigerator, preferably.