John Myers
Ingredients for 12 servings:
- 250 g flour
- 150 g sugar
- 1 packet of vanilla sugar (bourbon)
- 1 tbsp baking powder
- 4 tbsp cocoa powder
- 1 egg(s)
- 6 tbsp oil (sunflower oil)
- 200 ml milk
- 200 g raspberries, frozen
- 50 g white chocolate coating
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
delicious, moist muffins, without butter, quick to make
Preheat the oven to 180 degrees Celsius. Line a muffin tin with paper baking cups. Combine the flour, sugar, vanilla sugar, baking powder, and cocoa powder in a bowl. Whisk the egg, milk, and sunflower oil well and add to the dry ingredients. Gently mix until a smooth batter forms. Fold the unthawed raspberries into the batter and fill the muffin cups. Place the muffin tin in the center of the oven and bake for 25 to 30 minutes. Let cool after removing from the oven. Melt the chocolate coating in a water bath. Pour the melted chocolate into a freezer bag, cut a small hole in the corner, and decorate the muffins with a chocolate pattern.
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