Summary

Ingredients

• 180 g butter, liquid, cooled
• 3 egg (s)
• 150 g suar, bakin suar or powdered suar
• 1 packet vanilla sugar
• 3 tablespoon egg liqueur or milk
• 220 g wheat flour, 550
• 30 g puddin powder, vanilla
• 2 teaspoon, heaped baking powder
• 70 g chocolate, melted, dark
• 1 teaspoon cocoa powder, unsweetened
• 2 tablespoon rum

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Instructions

1. Mix the first 5 ingredients together with the snow rod until smooth (not with the mixer).
2. Mix the next 3 ingredients, the dry ingredients, in a second bowl.
3. Now empty the liquid ingredients into the flour and stir quickly from the middle with the snow rod (not a mixer) to a viscous dough.
4. Put 12 paper cases into the wells of the muffin pan and fill up to 2/3 of the light batter into the wells.
5. The rest of the dough is mixed with the chocolate, cocoa and rum, stirred until smooth and then spread over the light dough.
6. Bake in the preheated oven at 175 ° for approx. 18-20 minutes, with O & U - hot air at 160 ° C
7. Conclusion:
8. Excellent in taste and overall.
9. Very fluffy - just the way I like it best!