Summary

Ingredients

• 100 g sunflower oil, alternatively walnut oil or similar.
• 120 g suar
• 3 egg (s)
• 150 g almond (s), round or round nuts as appropriate
• 4 tablespoon, heaped cocoa powder

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Instructions

1. Mix the eggs, oil and sugar well with the mixer. Add the ground almonds and cocoa powder and carefully stir in, then beat again faster.
2. This amount is enough for nine molds for a 12-cup muffin pan. Either grease the molds with oil or fill in paper muffin molds, add the dough (approx. Two tablespoons per opening) and bake immediately at 165 degrees hot air for approx. 20-25 minutes. A test with a wooden stick is advisable.
3. The muffins are very juicy and keep fresh for a long time. Due to the high cocoa content, they taste great. They can be decorated with powdered sugar or icing.
4. Alternative: bake muffins without cocoa powder. But then only use 100 g of sugar.
5. The dough mixture with and without cocoa can also be baked well in a cake pan and topped with sour cherries, peaches, blueberries or similar and covered with icing and / or cream.