Egg Carton Chocolate Muffins

Preparation with the chocolate muffins baking mix :

1. Preheat oven to 165 °C fan.
2. Open the freshness seal and pour the contents into a large bowl.
3. Classic version: Add 210 ml milk, 70 ml sunflower oil (see milk and oil line in the can) and 1 egg and mix for 1 minute with the food processor, hand mixer or Thermomix (level 5 with the spatula) until a smooth dough is formed.
   Vegan version: Add 210 ml vegan milk and 70 ml sunflower oil (see milk line in the can) and mix for 1 minute with the food processor, hand mixer or Thermomix (speed 5 with the spatula) until a smooth dough is formed.
4. Preparation of muffins:
   Place 16 mini muffin cups in a muffin tin and fill with batter using a spoon or piping bag, filling to 1 cm below the rim. Bake the muffins at 165°C for about 25 minutes (test with a toothpick to see if done*).
   
5. Remove muffins from the oven and let them cool.
6. Then decorate the muffins as desired. Our recipe allows for small chocolate chips, mini chocolate eggs, or yogurt with jam as symbolic Easter highlights.

*Skewer test: Before removing the cake from the oven, we recommend doing a skewer test. To do this, insert a thin wooden or metal skewer into the center of the cake. When removed, make sure no liquid batter sticks to the skewer.