Dr. Oetker: Muffins & Co (Heyne) Michael Lestinsky
Break the butter and mix it with the butter or margarine in a small saucepan over low heat until smooth. 2.
2. strain the flour, baking powder and baking soda into a wide bowl, mix with sugar, vanilla sugar and salt.
3. add the coffee, eggs, whisky and chocolate-fat mixture. Mix with a mixer fitted with a dough hook until a smooth dough is formed. Finally, fold in the shaved chocolate.
Pour the batter into 12 greased muffin cups and place the cups on the oven rack. Bake at 180 degrees Celsius for about 25 minutes. 5.
Let the muffins stand for 10 minutes in the muffin tins, then remove them from the tins.
To prepare the cream, beat the double cream with a whisk, stir in the whisky and add a little more flavor with the vanilla sugar and sugar. Pour the crem onto the muffins.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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