Chocolate Muffins with Buckwheat Flour
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 150 g cane suar
- 175 g butter, soft
- 30 g cocoa powder, slihtly de-oiled
- 3 tablespoon rum
- 1 teaspoon baking soda and citric acid, mixed 6: 5
- 3 tablespoon orange juice
- 100 g almond (s)
- 75 g buckwheat, finely round
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 Β° C top and bottom heat.
- Beat eggs, sugar and butter until the sugar has dissolved. Mix dry ingredients well and stir into the foam mixture with rum and juice.
- Fill the batter into muffin paper. Bake for 25 minutes.
- After cooling, either consume immediately or pack airtight so that the muffins do not dry out.
- Tip:
- If you like fruit in your muffin, you can add drained morello cherries or tangerines to the batter.
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