Chocolate muffins

Name: Chocolate muffins
Ingredients: 5 eggs; 1/4 teaspoon fine salt; 10 tablespoons sugar; 5 tablespoons melted butter; 2 tablespoons water; 10 tablespoons flour; 3 tablespoons cocoa; 1 sachet (10 g) baking powder; 100 g dark chocolate or cooking chocolate

Dessert - Chocolate muffins by Marga N. - Recipia

Chocolate muffins bake in 30 minutes and have a cocoa batter with melted butter and pieces of dark chocolate. The cocoa colors the batter, while the egg whites, beaten separately, keep the crumb fluffy, with pieces that soften without disappearing into the batter. I like them while they’re still a little warm, with a glass of milk. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Servings: 12. About 185 kcal and 4 g protein per serving.

Ingredients

5 eggs
1/4 teaspoon fine salt
10 tablespoons sugar
5 tablespoons melted butter
2 tablespoons water
10 tablespoons flour
3 tablespoons cocoa
1 sachet (10 g) baking powder
100 g dark chocolate or cooking chocolate

Preparation

1. Heat the oven to 180 °C. Separate the eggs and keep the egg whites chilled while you prepare the rest. 2. Mix the egg yolks with the sugar, melted butter and water until the sugar starts to dissolve. 3. Beat the egg whites with the salt until stiff peaks form. 4. Mix the flour with the cocoa and baking powder. Sift half over the egg yolks and mix until smooth, then gradually fold in the beaten egg whites. Add the rest of the dry mixture too, using gentle strokes. 5. Chop the chocolate into small pieces and fold it into the batter. Place the muffin cases in the tin and fill them three-quarters full. 6. Bake the muffins for 30 minutes at 180 °C, until lightly browned and springy when touched in the middle.

Notes

I serve them with black coffee. Cooking chocolate works just as well as dark chocolate; if you choose a very intense one, keep the sugar at the amount listed. Small cases bake faster than standard ones, so start checking them before the 30-minute mark. Keep them in a closed container in the fridge for up to 3 days. For a dairy-free version, replace the butter with 5 tablespoons of baking margarine; the muffins contain gluten and eggs, and the classic version also contains dairy.