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➠ Milk muffins with cocoa

Milk muffins with cocoa

1908

Kitchen American

Calorie content 250.3 kcal

Portions 2 port.

Cooking time 35 minutes

Proteins * 10.4 g

Fats * 9.6 gr.

Carbohydrates* 53.2 g

Content

For big lovers of homemade sweet pastries, I recommend using this easy recipe and making incredible-tasting muffins in milk and cocoa. Muffins can be decorated as you wish and served even for a festive celebration.

Ingredients

Wheat flour 100 g Egg 1 PC. Vegetable oil 3 tbsp Cow's milk 125 ml. Cocoa powder 2 tbsp Granulated sugar 4 tablespoons Baking powder 1 tsp Powdered sugar for decoration Raspberries for decoration

Cooking process

Prepare all the ingredients needed to make the cocoa milk muffins.

Break a chicken egg into a deep container. Then add the required amount of granulated sugar. Stir thoroughly using a whisk or mixer until smooth. You can also use a hand blender.

Add the amount of cocoa indicated in the recipe. Use a whisk or mixer to mix thoroughly again so that there are no lumps.

Measure out the required amount of flour and sift it through a fine sieve into a separate deep container. Add baking powder and mix thoroughly.

Gradually add the dry ingredients to the whipped chocolate mass.

Pour vegetable oil and milk into the resulting dough. Mix thoroughly with a mixer, blender or whisk until smooth.

Fill the silicone molds with the prepared dough to 2/3 of the height. Place the molds on the prepared baking sheet.

Place the baking sheet in a preheated oven to 200 degrees. Bake muffins for about 20-25 minutes. Check the readiness of the dessert with a toothpick or wooden skewer.

After the time has elapsed, carefully so as not to burn your hands, remove the baking sheet with muffins. Let the muffins cool slightly and then remove from the silicone molds.