John Myers
Muffin Choco / Chili Swirl
The perfect muffin choco / chili swirl recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 60 g Cornmeal
- 1,5 teaspoon Baking soda
- 0,5 teaspoon Baking powder
- 0,33 Cup Corn oil
- 1 piece Egg
- 1,25 Cup Orange juice
- 0,75 Cup Cane sugar
- 1 pinch Salt
- 2 g Chocolate Habanero or others
- 1 teaspoon Bourbon vanilla
- 150 g Chocolate 70% cocoa
- 20 g Butter
- Instead of the chocolate habanero, another one can also be used. Finely chop only a small corner of it. Roughly cut half of the chocolate into cubes and dust with flour so that it does not sink into the batter. Melt the rest of the chocolate with the butter in a double boiler.
- egg, sugar, chilli; Mix the oil, orange juice, salt and vanilla together in a bowl. Flour, cornmeal; Sift baking soda and soda into the liquid. Knock through briefly to form a dough. Fold in the chocolate crumbs and fill into 12 muffin tins. Spread the liquid chocolate over the 12 filled molds with a spoon and stir gently with a roasting fork so that a spiral pattern forms.
- Now bake at 180 ° in a preheated oven for about 18-20 minutes. You are on the safe side if you do a test with the wooden skewer. Now someone just has to make coffee … Bon appetit !!!!
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