Jamaica Rum Muffins

Ingredients for 1 servings:

• 170 g flour
• 100 g sugar
• 2 eggs, separated
• 25 g cocoa powder
• 20 g brown sugar
• 8 tbsp soy milk (soy drink)
• 100 ml oil
• 1 pinch of salt
• ½ small bottle(s) of rum flavoring
• 6 tbsp rum
• 2 tsp, heaped baking powder
• 4 bars of chocolate (Ritter Sport Rum crisps), small
• e.g. dark chocolate

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for 12 pieces, with rum crisps

Beat the egg whites with sugar until frothy. Beat the egg yolks with the remaining white and brown sugar until frothy. Mix in the oil. Slowly add the flour, baking powder, and salt, preferably through a sieve. Add the soy milk, rum flavoring, and rum, and stir in the cocoa. Grind the chocolate in a blender and fold in. Finally, beat in the beaten egg whites. Pour the batter into 12 muffin tins and bake for 25 minutes at 180 degrees Celsius. If you like, you can also sprinkle chopped dark chocolate on top. Tip: The soy milk can be replaced with cow’s milk.