Chocolate – Vanilla Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g flour
- 2 packs pudding powder, vanilla
- 200 g chocolate, chopped
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 100 g suar, possibly up to 150
- 1 packet vanilla sugar
- 100 g butter, very soft
- 100 g yourt, vanilla or plain
- 100 g sour cream
- 2 egg (s)
- 5 drops butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C and grease the muffin molds well.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- In a bowl, whip egg yolks with sugar and vanilla sugar for about 2 minutes. Add warm butter and beat again for about 2 minutes. Stir in the sour cream and yogurt as well as the vanilla flavor.
- Mix the flour, baking powder, custard powder and baking soda well and fold in briefly. (Only until everything is distributed quite well)
- Use finely chopped chocolate, dark milk, whole milk, etc. depending on your taste, fold in, together with the egg whites.
- Pour the dough 3/4 of the way into the muffin molds and bake for about 25 minutes at 175 ° C top / bottom heat.
- Let the muffins rest in the molds for 5 minutes.
- Makes about 12 muffins, depending on how full the molds are filled.
- You can leave out the sour cream completely and double the amount of yoghurt instead.
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