Vanilla muffins with chocolate filling

Name: Vanilla muffins with chocolate filling
Ingredients: 2 eggs; 150 g sugar; 1 sachet vanilla sugar (8 g); 100 ml oil; 100 ml milk; 250 g flour; 1/2 sachet baking powder (5 g); 7 teaspoons Fineti; 20 g chocolate chips

Dessert - Vanilla muffins with chocolate filling by Valentina J. - Recipia

Vanilla muffins with chocolate filling are usually served as an afternoon snack or with coffee. The egg-and-milk batter rises softly around the chocolate spread, and the chips on top turn lightly golden. I really liked them; I put Fineti in the middle and serve them with black tea. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 14. About 215 kcal and 3 g protein per serving.

Ingredients

2 eggs
150 g sugar
1 sachet vanilla sugar (8 g)
100 ml oil
100 ml milk
250 g flour
1/2 sachet baking powder (5 g)
7 teaspoons Fineti
20 g chocolate chips

Preparation

1. Heat the oven to 180°C for 10 minutes. 2. Put the eggs, sugar, vanilla sugar, oil, milk, flour and baking powder in a bowl. Mix briefly, just until the batter comes together. 3. Line the muffin tin with paper cases. Put 2 teaspoons of batter into each case, then 1/2 teaspoon of Fineti in the center and another 1 teaspoon of batter on top. The cases should be about half full; the batter makes 14 muffins, and cases that are too full may overflow. Sprinkle with the chocolate chips. 4. Bake the muffins for 20 minutes at 180°C, until golden.

Notes

Instead of Fineti, you can use 7 teaspoons of another chocolate hazelnut spread. The batter contains gluten, eggs and milk, and the hazelnut spread also contains hazelnuts. Fineti is easier to spoon when kept at room temperature than when cold. Mini muffin cases bake faster than standard ones, so check for browning earlier. The middle makes them resemble a simple homemade cake, portioned into small pieces. Serve them with black tea. Keep them in a sealed container in the fridge for no more than 3 days, and let them come to room temperature before serving.