Baking mix chocolate muffins

It’s so easy to bake the chocolate muffins:

1. Preheat oven to 165 °C.
2. Open the freshness seal and pour the contents into a large bowl.
3. Classic version: Add 420 ml milk, 140 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 420 ml soy drink and 140 ml sunflower oil (see milk line in the can) and mix for 1 minute with the food processor, hand mixer or Thermomix (level 5 with the spatula) until a smooth dough is formed.
4. Tip: instead of sunflower oil you can also use olive oil or another oil of your choice (hazelnut oil, walnut oil...).
5. Preparation of muffins:
   Place 15 muffin cups in a muffin tray and fill the muffin with batter up to 1 cm below the edge using a spoon or piping bag. The muffins can now be baked at 165 °C for about 35 minutes (do the toothpick test*).
6. Preparation of Bundt cake or chocolate cake:
   Grease a bundt cake tin or cake pan with butter and dust with flour.
   Pour the dough into the tin and bake at 165 °C for 65 minutes (do the toothpick test*). Remove from the tin, allow to cool in the tin for 10 minutes, then remove from the tin and allow to cool on a wire rack.
7. *Swab test:
8. Before taking the cake out of the oven, we recommend doing a toothpick test. To do this, poke a thin wooden or metal toothpick into the middle of the cake. When you pull it out again, there should be no liquid dough sticking to the toothpick.