John Myers
Cakes and Pies: Chocolate Muffins
The perfect cakes and pies: chocolate muffins recipe with a picture and simple step-by-step instructions.
- 30 g Liquid butter
- 200 g Sifted flour
- 2 tsp Baking powder
- 3 tsp Cocoa powder
- 75 g Sugar
- 1 packet Vanilla sugar
- 200 ml Low-Fat milk
- 2 Pc. Eggs free range size L
- 75 g Chocolate sprinkles
- 1 tsp Margarine
- Couverture
- Cake decoration (roses, hearts, pearls)
- 1 Pc. Muffin tin
- First, preheat the oven to approx. 180 ° C.
- Put the flour, sugar, baking powder, vanilla sugar and cocoa in a mixing bowl and mix, stir.
- In a second mixing bowl, add the eggs, milk and eggs, mix everything together and then add the dry flour mixture to the eggs in the bowl and stir briefly, add the chocolate sprinkles and mix well.
- Brush the muffin pan well with the margarine or butter and fill approx. 2 tablespoons full of the chocolate mixture per muffin molds 3/4 full.
- Put the muffin tin into the preheated oven for approx. 15-20 minutes and bake it out. When the muffins break open on top they are done. Take the muffins out of the oven and let them cool in the tray, then carefully remove them from the molds.
- Then decorate with any couverture and cake decor as you like.
- Enjoy the muffins while they are still lukewarm with a nice cup of coffee.
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