John Myers
Ingredients for 1 servings:
- 200 g flour
- 120 g sugar
- 120 g butter, soft
- 2 eggs
- 150 ml soy milk (soy drink)
- 2 tsp baking powder
- 12 pralines (chocolate balls, e.g. Lindor milk balls from Lindt)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
for 12 pieces; these muffins are not only loved by children
Preheat the oven to 180°C (top/bottom heat). Combine the flour, sugar, butter, eggs, soy milk, and baking powder in a mixing bowl. Using a mixer or handheld whisk, mix everything briefly on the lowest setting, then on the highest setting for about 2 minutes until you have a smooth batter. Fill the muffin tin with 12 paper muffin cases, approximately 7 cm in diameter. Spoon the batter into the cases using a spoon or piping bag. They should only be filled halfway to a maximum of 2/3 full. Place a chocolate ball on top of the batter in the center of each case and press it in lightly. Place the baking tin on a wire rack on the middle shelf and bake the muffins for 25 minutes. The chocolate balls will melt and mix naturally with the rising batter. Then remove the muffins from the oven and let them cool. If you don’t have soy milk, you can use regular milk. The eggs should be at room temperature, and the butter should be taken out of the refrigerator an hour in advance so it’s soft and easy to mix in. Muffins are perfect for many occasions, such as children’s birthdays, kindergarten parties, sports club buffets, or to delight your dear colleagues at the office. My 12-year-old son found traditional muffins boring in the long run, so he came up with this delicious and chocolatey creation. He uses gluten-free Lindor balls from Lindt. The melt-in-the-mouth, velvety filling pairs perfectly with the taste of muffins and enriches them with a moment of pure chocolate bliss. The muffins are still quick and easy to prepare, but their flavor differs from ordinary basic muffin recipes—anything but boring.
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