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Chocolate muffins with buckwheat flour

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Ingredients for 1 servings:

  • 4 eggs
  • 150 g cane sugar
  • 175 g butter, soft
  • 30 g cocoa powder, slightly defatted
  • 3 tbsp rum
  • 1 tsp baking soda and citric acid, mixed 6:5
  • 3 tbsp orange juice
  • 100 g almonds
  • 75 g buckwheat, finely ground
  • 1 packet of vanilla sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

gluten-free, soy-free, moist and very chocolatey, for 15 pieces

Preheat oven to 160°C (320°F). Beat eggs, sugar, and butter until light and fluffy, until the sugar has dissolved. Mix dry ingredients thoroughly and stir into the foam along with the rum and juice. Pour batter into muffin papers. Bake for 25 minutes. Once cooled, either eat immediately or store in an airtight container to prevent the muffins from drying out. Tip: If you like fruit in your muffins, you can stir drained morello cherries or mandarins into the batter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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