John Myers
Fluffy Chocolate Muffins
The perfect fluffy chocolate muffins recipe with a picture and simple step-by-step instructions.
- 3 tsp Ground chia seeds
- 100 g Sugar
- 2 Pinches Salt
- 2 Pinches Vanilla
- 200 ml Water
- 200 g Bitter chocolate
- 100 ml Oil
- 250 g Flour
- 2 tsp Baking powder
- Mix the ground chia seeds with sugar, salt, vanilla and water and set aside. The chia seeds need to swell and the sugar and salt dissolve.
- Melt the broken chocolate over a hot water bath. When all the pieces have loosened, remove the bowl from the water bath and stir in the oil with a whisk until it is a homogeneous mass. The whole thing now has to cool down a bit.
- Mix the flour and baking powder. Preheat the oven: top / bottom heat 180 ° .. convection 160 °
- Beat the chia-sugar mixture with the whisk and pour in the lukewarm chocolate mixture. As the chocolate cools down, the mass becomes a little firmer.
- Now add the flour mixture in portions and work in well.
- Divide the dough into 12 muffin molds (I like to do this with an ice cream scoop) and bake in the preheated oven at 180 ° top / bottom heat (convection 160 °) for about 20-22 minutes. Let cool down and take out of the molds.
Facebook Comments