Chocolate-Muffins

Sometimes all you need is chocolate!

And the other day was such a day! The whole family urgently needed a chocolate shock in the form of the most delicious chocolate muffins from the new “Modern Baking” by Donna Hay.

I guess we really needed it: first I dumped double the amount of sugar into the bowl of dry ingredients – with the result of completely doubling the recipe to save it!! And then I forgot in the excitement to add the eggs at all!! Seriously????

I only realized that I forgot the eggs after the muffins were already baked, when I let the recipe go through my head again and wondered: “were there no eggs in there”?

The amazing result:

The chocolate muffins were still delicious !! Luckily because with the number of 24 pieces…! They were certainly a little firmer and the taste was not quite perfectly rounded – but they became unconsciously vegan, because we had taken coconut milk instead of cow milk.

I can tell you: the muffins can be frozen and thawed out again easily. But because of the high chocolate content they taste really juicy for a good week! I had them in an airtight box and they kept wonderful.

Chocolate-Muffins

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• Author: Tina
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 12 1x
• Category: Bakery

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Description

Super juicy chocolate muffins, with or without egg. The recipe is slightly modified, the original is from “Modern Baking” by Donna Hay.

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Ingredients

Scale 1x2x3x

• 300 g spelled flour 630
• 2 teaspoons of baking soda
• 175 g (!) Raw cane sugar
• 40 g of coconut flakes
• 25 g of cocoa powder
• 250 ml of coconut milk
• 125 ml rapeseed oil
• 2 eggs, slightly whisked (it has also worked without!?!)
• 1 teaspoon vanilla powder (available at the health food store)
• 200 g FairTrade dark chocolate, chopped
• 2 tablespoons powdered sugar

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Instructions

• Preheat the oven to 180 ° c
• Lay out a muffin tray (12 wells) with paper cups
• Mix the flour, baking powder, sugar, grated coconut and cocoa powder in a large bowl
• Add the rest of the ingredients and just mix it
• Spread the dough into the molds and bake for 20 minutes (chopstick sample)
• Cool for 5 minutes in the form on a wire rack
• Take the muffins out of the mold and allow to cool completely on the wire rack
• Dust with powdered sugar

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Notes

These chocolate-muffins are a real treat and a real choco-shock! But that qualifies them for be a member in the meal prep team, as they keep juicy a whole week long!