Black and white muffins

Ingredients for 12 servings:

• 270 g flour
• 3 tsp baking powder
• ½ tsp baking soda
• 2 eggs
• 175 g sugar
• 100 ml vegetable oil
• 280 g buttermilk
• ½ tsp vanilla sugar
• ½ pack of chocolate pudding powder
• 60 ml milk
• Chocolate decoration in bar shape

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with oil and buttermilk

Preheat the oven to 180 degrees Celsius (top/bottom heat). Place paper baking cups in the muffin tin. For the light batter, mix 200g flour with 2 teaspoons of baking powder and the baking soda. Whisk one egg and mix with 140g sugar, 80ml oil and the buttermilk. Add the flour mixture and stir briefly until the dry ingredients are moistened. Pour the batter into the muffin tins. For the dark batter, mix 70g flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of vanilla sugar and the pudding powder well. Whisk one egg, add 35g sugar, 20ml oil and the milk and mix. Add the flour mixture and mix. Pour the dark batter into the center of the light batter. Bake the muffins for about 25 minutes (do the toothpick test), remove and let rest in the tin for another 5 minutes. Decorate with the chocolate bars, if desired.