Candied fruit and chocolate chip muffins

Name: Candied fruit and chocolate chip muffins
Ingredients: 4 large farm eggs; 1/4 teaspoon fine salt; 4 tablespoons sugar; 1 packet vanilla sugar; 2 drops raspberry essence; 4 tablespoons oil; 4 tablespoons mineral water; 50 g candied fruit; 6 tablespoons flour; 1/2 teaspoon baking powder; 30 g white chocolate chips; 30 g dark chocolate chips; 1 teaspoon edible glitter

Dessert - Candied fruit and chocolate chip muffins by Eusebia G. - Recipia

These candied fruit and chocolate chip muffins are made with oil and mineral water and come out fluffy, with the fruit inside the batter. White and dark chocolate chips go on top and melt a little in the oven, while the candied fruit stays inside. I usually eat them with my morning coffee, while they are still slightly warm. Preparation: 20 minutes. Baking: 30 minutes. Total time: 50 minutes. Servings: 12. About 140 kcal and 3 g protein per serving.

Ingredients

4 large farm eggs
1/4 teaspoon fine salt
4 tablespoons sugar
1 packet vanilla sugar
2 drops raspberry essence
4 tablespoons oil
4 tablespoons mineral water
50 g candied fruit
6 tablespoons flour
1/2 teaspoon baking powder
30 g white chocolate chips
30 g dark chocolate chips
1 teaspoon edible glitter

Preparation

1. Preheat the oven to 180 degrees C and place the paper liners in the muffin tin. 2. Separate the egg whites from the yolks. 3. Beat the egg whites to a foam with 1/4 teaspoon fine salt. 4. Over the yolks add the sugar, the vanilla sugar and the raspberry essence (2 drops), then mix until pale. 5. Add the oil, one tablespoon at a time, mixing after each addition. 6. Add the mineral water and the candied fruit. 7. Mix the flour with 1/2 teaspoon baking powder. 8. At the end, fold in the flour and the beaten egg whites alternately, until smooth. 9. Stir gently with a wooden spoon so the mixture does not settle at the bottom. 10. Fill the molds to 3/4 of their capacity, place the white and dark chocolate chips on top and put the tin in the oven for 30 minutes. 11. Do the toothpick test: if it comes out clean, take the tin out of the oven, then remove the muffins and place them on a rack to cool. 12. Decorate the muffins with 1 teaspoon edible glitter.

Notes

The candied fruit can be replaced with raisins, the same amount, 50 g, soaked for a few minutes in warm water and dried well with kitchen paper. The muffins contain eggs and gluten, and the chocolate may contain traces of milk, so check the label if needed. They are best served with tea or a cup of coffee. Store in a closed container for up to 3 days. Hard candied fruit should be chopped finely, otherwise it sinks to the bottom. Eggs whip better at room temperature, and egg whites whip up more easily.