Muffins À La Bordelaise
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g flour
- 50 g cocoa powder
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 50 g chocolate, rated
- 2 egg (s)
- 150 g crème fraîche
- 100 g suar
- 100 g butter
- 100 ml red wine
- Fat for the shape
- 50 g chocolate (dark chocolate), melted
- 50 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Grease a muffin tin or line it with paper liners. Preheat the oven to 190 ° C top / bottom heat.
- Mix the flour with cocoa powder, baking powder, baking soda and chocolate flakes. Mix the eggs with the crème fraiche, sugar, butter and red wine and add to the flour mixture. Mix briefly by hand with a whisk or similar until the ingredients are just mixed.
- Mix the crème fraiche with the melted chocolate. Pour 1 tablespoon of dough into a mold and about 1 teaspoon of the chocolate cream on top. Cover with the rest of the batter and bake in the preheated oven for about 25 minutes.
- The chocolate cream soaks a little into the dough during baking and thus ensures a wonderfully juicy core. The muffins are actually very juicy and fluffy.
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