What are your weekends like?
Mine are usually pointlessly lazy))) First you get out of bed, make up breakfast, drink a bucket of coffee for a long, long time, then cook something, feed the animals, and then you're staring at the Internet. If it's not out there, if it's not outrageous, you can go somewhere, like go to a distant and and unnecessary store, which ends up being closed... Something like that)
I went home with a strong desire to bake a cake. But, as usual it turned out that half of the products I needed and I didn't really want to go to the store in the freezing cold. So I decided to bake chocolate muffins.
This one is chocolate, no, not just chocolate, but very chocolatey muffins. They really have an incredibly rich chocolate flavor, incomparable aroma, and they are cooked and baked, like any muffins, very quickly, it will take you only ten minutes for preparation and a little more for baking, to please your family with this chocolate delicacy.
How do you feel about muffins? I hope so, because that is what we are going to make today!
I would like to say right away, although muffin is similar to a muffin, it is more delicate, airy, not as dense and tastes better to me.
100 g cocoa.
1 tsp of baking powder
0.5 tsp. baking soda
0.5 tsp salt
Found the cake with 50g of vanilla sugar, I put 20g of vanilla sugar in it, it was the same amount as regular sugar, but I ran out of vanilla.
100g of melted and slightly cooled butter
200g kefir or yogurt
2 tsp vanilla extract (I used almond essence)
Grate the chocolate on the finest grater. You can, of course, use a blender, but try to do everything with your hands at least at these easy stages. As I said before-any dish needs a little bit of our warmth. It's kind of touching, but what can you do))
Heat a bowl a little in which we are going to prepare the dough and put the butter in it. Knead it with a fork and stir until it becomes homogeneous and without lumps. A lightly heated bowl will help you in this very much. But you don't have to melt the butter all the way, you just need an environment in which it will be easy to give the butter a creamy consistency. Add the sugar and mix well again.
Add the eggs to the bowl. Once again mix well. The mass should become homogeneous. Here, too, do everything with a fork (you still have time to work with a blender)
Now pour in the grated chocolate and stir again. (we have a recipe today that does not shine with the originality of the steps)
Now you need a blender. Add flour and baking powder to the bowl and beat everything with the blender. It is very important that there are no lumps in the dough. The dough won't be very thick, but it will be thicker than pancakes or pancakes. Let's say the batter is a little thicker than the condensed milk. We add the yogurt, mix it up.
Grease the baking dish with oil. And spoon the batter into each cell. About 1/3 of the volume. You can put more. In the end each cell will be filled to 2/3 of its volume. Why not completely? The answer is as simple as two times two - the dough will rise a lot as it cooks (that's why we add the leavening agent).
Put the fora in a preheated 180 degree oven for 25 minutes. After that time, check if the muffins are ready simply by poking a couple with a wooden toothpick. If the toothpick doesn't leave any lumps, dough, or anything else on the toothpick, the muffins are ready. Take them out of the oven. Let cool slightly (5 minutes tops), so it will be easier to get the muffins out of the mold.
Flip the mold, help the muffins fall out, and place them on a plate.
That's it, the chocolate muffins are done!
The almond extract gave an unparalleled flavor, some even thought that I added alcohol to the batter - no, I didn't, although the idea is quite good.
These are probably my favorite chocolate muffins - delicious, delicate, and moderately crumbly. Perfect for a morning cup of coffee or cocoa! I recommend pampering your loved ones and making this easy pastry.
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