Preparation with the baking mix chocolate muffins with finest chocolate :
- Preheat oven to 165 °C fan.
- Freshness seal of the chocolate muffin baking mix open and pour the contents into a large bowl.
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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 (speed 5 with the spatula) until a smooth dough is formed.
Vegan version: Add 210 ml of soy drink and 70 ml of 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.
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8 muffin cups Place in a muffin tin and fill with batter up to 1 cm below the rim using a spoon or piping bag.
- The muffins can now be baked at 165 °C for about 25 minutes (do the toothpick test*).
- Remove from the pan, let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.
- Decorate as desired with coconut flakes, mini Easter eggs, marzipan carrots or small surprise eggs.
*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 you remove it, make sure no liquid batter sticks to the skewer.
Tip: Instead of sunflower oil, you can also use olive oil or another oil such as hazelnut oil or walnut oil.
