Summary

Ingredients

• 200 g flour
• 60 g oat flakes, fine
• 2 teaspoons, leveled baking powder
• 1 teaspoon, leveled baking soda
• 100 g blueberries, frozen
• 50 g chocolate, dark, rated
• 2 tablespoon, leveled cocoa powder, unsweetened
• 2 egg (s)
• 200 g suar
• 150 g butter, soft
• 200 g sour cream
• 3 tablespoon, leveled yogurt, low in fat
• 50 g almond (s), rated

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Instructions

1. Let butter get room temperature, better too warm than too cool.
2. Preheat the oven to 180 °. Grease the muffin tin or put paper liners in it.
3. Mix the flour, oatmeal, baking powder and baking soda in a bowl. Mix the eggs, sugar and butter together well. Then add the sour cream and 2 tablespoons of yogurt. Carefully fold in the flour mixture. Stir as little as possible.
4. Transfer half of the batter to a second bowl. Fold in the frozen blueberries and pour into the mold. This mixture does not rise as well, so fill the molds full.
5. Dust the second part of the dough with the cocoa, fold in the almonds and the grated chocolate, fold in the last tablespoon of yoghurt and stir as little as possible. If it`s not evenly mixed, the muffins are marbled. That doesn`t bother. But if they are stirred too much, they taste strange.
6. Fill the molds 2/3 full.
7. Mixed muffins can also be made: First put some of the blueberry mixture, then some of the chocolate mixture in the molds.
8. Bake on the middle rack for 25 minutes at 160 ° convection.
9. Tip:
10. Other fruits can also be used, e.g. grated apples or pears. That goes well with the chocolate batter. Then reduce the yogurt to 2 tablespoons, as the apples bring moisture into the dough.
11. Raspberries, blackberries or cherries should be divided, otherwise they will be too big in the muffin.