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6 Chocolate and Almond Muffins




30g Cocoa powder

100g Cake flour

50g Almond flour

1 Extra-large egg

80ml Canola Oil

100ml Fresh Milk

1 Teaspoon Vanilla Extract or Essence

100g Brown Sugar

2 Teaspoons Baking powder

½ Teaspoon Baking soda

Pinch of salt

65g Dark Chocolate Chips or 65% Chocolate

TOPPING (optional)

50g Chocolate, melted

15g Raw Almonds, roughly chopped

  1. Preheat oven to 190 ° C.
  2. Coarsely chop the chocolates using a knife. Set aside.
  3. In a mixing bowl, mix (with a hand whisk) the eggs with the oil and sugar, until well complained. Add vanilla extract and milk and mix.
  4. On a separate bowl sift together the flour, cocoa powder, bicarbonate of soda and baking powder and add salt and mix.
  5. Gradually whisk in the flour mixture into the wet ingredients.
  6. Add the chopped chocolates or chips and gently mix with a spatula.
  7. Fill 6 Tulip Baking Cups with the muffin batter, I used 2 ice cream scoops for each. Bake for 20 to 25 minutes.
  8. Let the muffin cool before unmoulding.
  9. For the topping: put the chocolate in a heatproof small bowl over simmering water (in a saucepan or small pot) on medium heat, give it few minutes until it starts to melt then stir until it’s melted completely. Or, you can use a microwave to melt the chocolate at 30 seconds intervals, stirring each time, until the chocolate is melted and completely smooth.
  10. Use a teaspoon garnish the melted chocolate on the top on the muffins and top with chopped almonds. Enjoy:-)


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