Cocoa muffins

Name: Cocoa muffins
Ingredients: 250 g flour; 150 g sugar; 2 tablespoons cocoa; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 egg; 300 ml milk; 100 ml oil; 1 teaspoon vanilla extract

Dessert - Cocoa muffins by Leontina D. - Recipia

Cocoa muffins are usually served as a snack, and the batter made with milk and oil is baked in 12 muffin cups. The centers stay soft and cocoa-flavored, and you can add the glaze on top after baking, however you like. I use unsweetened cocoa so its flavor comes through well in the batter. Prep: 10 minutes. Cook: 20 minutes. Total time: 30 minutes. Servings: 12. About 220 kcal and 4 g protein per serving.

Ingredients

250 g flour
150 g sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
300 ml milk
100 ml oil
1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 180°C. 2. In a bowl, mix the flour, sugar, cocoa, baking powder and baking soda. Add the egg and stir it in. 3. Gradually pour in the milk and oil, mixing until you have a smooth batter. Stir in the vanilla extract. 4. Divide the batter evenly among 12 muffin cups, filling them about two-thirds full. Bake for 20 minutes, until risen and lightly browned. Check the center with a toothpick.

Notes

I serve them with black tea; I add the glaze after they have cooled so it stays on top. For a dairy-free version, I replace the milk with the same amount of soy drink; the flour contains gluten, and the batter has egg. I keep them in a sealed container in the fridge for up to 3 days. Unsweetened cocoa has a stronger flavor than drinking chocolate powder, which may already contain sugar. If the egg comes straight from the fridge, I leave it on the counter for a little while before mixing it in. I don’t rush the final mixing and stop when I can no longer see streaks of flour.