Double Chocolate Chip Muffins

Ingredients for 1 servings:

• 250 g flour
• 2 tsp baking powder
• 80 ml oil
• 125 g sugar
• 2 eggs
• 250 g buttermilk
• 100 g dark chocolate
• 100 g white chocolate
• e.g. chocolate coating, light and/or dark

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Quick muffins with two types of chocolate chips, light and airy, and delicious. Makes 12.

Preheat the oven to 180 degrees top/bottom heat (160 degrees fan-assisted). Mix the flour with the baking powder and roughly chop the chocolate. Beat the oil with the buttermilk, eggs, and sugar for about three to five minutes until fluffy, then gradually fold in the flour-baking powder mixture. Briefly scatter the chocolate pieces into the batter with a spoon and then fill the batter into the muffin tins. Bake the muffins on the middle rack of the oven for about 25 minutes. Once they are baked, let them cool for about five minutes and then remove them from the tin. You can now either serve the muffins as is or decorate them with light and/or dark chocolate coating. There are no limits to your creativity.