Ingredients : whole wheat flour type 630* 43%, cane sugar*, chocolate chips * 15% (cane sugar*, cocoa mass*, cocoa butter*, emulsifier: sunflower lecithin), corn starch*, cocoa powder* 5%, baking powder powder (Sodium hydrogen carbonate, potassium hydrogen tartrate , corn starch*), toasted whole wheat flour*1%, bourbon vanilla*, sea salt.
*-biologically controlled cultivation
Preparation.
Pack of 12 paper templates!
Mixture for baking 12 muffins with egg or 10 muffins without egg.
You also need: 2 eggs, 75 g of butter and 75 ml of milk or 100g margarine and 100ml water
Preparation by adding eggs, butter and milk.
1. Heat the oven to 175 °C with the upper and lower heating surface switched on.
2. Pour the contents of the package into a container and add 2 eggs, 75g of soft butter and 75ml of milk.
3. Knead with a hand mixer for 2 minutes. until a creamy dough mass is formed.
4. Put 12 muffin tins on a baking tray, evenly fill half of the tins with the batter and bake for about 25 minutes.
* you can use margarine instead of butter;
* you can use rice milk, oat milk or soy milk instead of cow's milk.
Preparation by adding margarine and water.
1. Heat the oven to 175 °C with the upper and lower heating surface switched on.
2. Pour the contents of the package into a container and add 100g of melted margarine together with 100ml of cold water.
3. Beat with a hand mixer until a uniform dough mass is formed.
4. Place 10 muffin molds on a baking tray, evenly fill half of the molds with batter and bake for about 25 minutes
* it is not recommended to use butter instead of margarine!
* you can use rice milk, oat milk or soy milk instead of cow's milk.