White chocolate muffins with surprise contents

Ingredients for 1 servings:

• 200 g white chocolate with almond flakes and raisins
• 1 shot of coffee cream
• 2 eggs
• 100 g sugar
• 200 g sour cream
• 4 tbsp milk
• 200 g flour
• 100 g cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 banana(s), ripe, cut into thick slices
• possibly paper cups
• possibly grease for the mold

Instructions

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

with a creamy banana core, makes 12 pieces

Grease a muffin tin or prepare paper baking cups and preheat the oven to 190°C. Place the crumbled chocolate and coffee cream in a small bowl and melt over a double boiler (careful: don’t overheat the water!). Meanwhile, beat the eggs with the sugar until frothy, add the melted chocolate mixture, and stir in the remaining ingredients up to and including the milk. Combine the flour, cornstarch, baking powder, and baking soda and sift into the egg-chocolate mixture. Carefully mix everything together. If the batter isn’t yet a nice, creamy consistency, add a splash more milk. Now pour the mixture into the baking cups, first pouring some mixture into the baking cup, then place a thick slice of banana on top, and then add a little more batter on top. Continue in this manner until all the batter is used up. Bake in the preheated oven for about 25-30 minutes until nicely browned. If you don’t have chocolate with nuts and raisins, just use regular chocolate or add your own. If you like, you can decorate the muffins as desired.