Classic sweet muffin
Marc
There's a recipe below, but all you REALLY need to remember when making muffins: VOLUMES: The ratio of Flour:Liquid:Egg:Oil is 2:2:1:1 (by weight) MIX: Stir liquids GENTLY into the dry ingredients TIME: Muffins are ready when you can put a toothpick into the muffins, and it comes out without dough on.
People: 2
41 min

Ingredients

30 grams
Almonds
1 tsp
Baking Powder
1
Chili Pepper
6 grams
Chocolate
1.5 tsp
Cinnamon
1.5 tbsp
Cocoa
2 Egg
Eggs
160 grams
Flour
0.5 tbsp
Lemon
180 ml
Milk
20 grams
Sesame Seeds
40 grams
Sugar
2 tsp
Vanilla

View recipe in app to see recipe nutrition (find app below).


Prepare dough

  1. Preheat your oven to 200°C (400°F).
  2. Finely chop your almonds and chocolate.
  3. Mix your dry ingredients: Baking powder, cinnamon, cocoa, flour, sugar and vanilla
  4. Mix your wet ingredients in a bowl: eggs, lemon, milk and sugar
  5. Gently blend the wet ingredients into the dry ingredients.
  6. Fold in the almonds, chocolate and sesame seeds.
  7. Distribute a thin layer of butter or vegetable oil in each tin in your muffin tray, to prevent the sponge from sticking to the sides during cooking. Then distribute the dough in the tins.
  8. Bake your muffins for about 30 minutes at 200 C. They are done when a toothpick pricked in the middle comes out clean.