Contents
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Ingredients
For approx. 12 pieces:
- 150 g Blueberries
- 150 g White chocolate
- 275 g Wheat flour type 405 or 550
- 225 g Sugar
- 1 pinch Salt
- 1 packet Baking powder
- 2 tbsp Ground poppy seeds, available in health food stores
- 125 ml Neutral cooking oil
- 2 Eggs size M
- 125 ml Buttermilk
- Pink sugar to decorate
- 12 Paper baking cases
Instructions
- Wash, sort and drain the berries. Set aside 50 g for decoration. Chop 75 g chocolate. Mix the flour, sugar, salt, baking powder and poppy seeds together. Whisk the oil, eggs and buttermilk together. Add to the flour mixture and stir with a whisk. Fold in the chocolate and blueberries.
- Line the hollows of a 12-cup muffin tin with paper liners. Pour in the batter. Bake in a preheated oven (electric stove: 200 ° C, convection: 175 ° C) for 20-25 minutes. Let cool down briefly, turn out and let cool down.
- Chop 75 g chocolate, melt over a warm water bath. Decorate Miffins with it. Spread the rest of the berries on top, then pull some more chocolate over the blueberries. Sprinkle with sugar and let dry.
Nutrition
Serving: 100gCalories: 200kcalCarbohydrates: 47.1gProtein: 1.1gFat: 0.3g