Still at the muffin topic, I would like you to try out Black & Whites : )
Do not worry about the structure, muffins are still as good as they could be – soft, subtle and non-sticky : )
Is there anything that makes them special? I think there is, of all muffins posted so far, these ones are the the most delicate and exquisite in their taste. That is why, double recommendation for them (if not triple!) : )
They should satisfy both cocoa and non-cocoa cake eaters : ) Every kind under the sun, as they say… well, close to it : )
The original recipe can be found here.
Ingredients (12 muffins)
- 150g butter
- 1 1/3 cup all-purpose flour
- 4 Tbs starch + 2 Tbs starch (for later)
- 2 1/2 Tbs cocoa
- 3 eggs
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1 flat tsp vanilla flavour
Sift dry ingredients, that is flour, 4 Tbs starch and baking powder. We will need cocoa for later.
Mix butter with sugar to get light buttery consistency.
Start adding eggs, one by one – no hurry : ) Mix carefully after each adding.
Add vanilla flavour and mix for a second.
Add sifted dry ingredients to the mass and stir with a spatula.
Divide the mass into two equal parts.
The first goes with 2 Tbs starch. Stir it.
The second goes with cocao. Stir it too.
Put the cups in the muffin pan and fill them with a bit of white mass and then a bit of the black one (just to reach 2/3 of each cup in the end)
Preheat the oven to 160°C
Bake for 25 minutes.
(You can check with a wooden toothpick if the cake is baked inside)
Muffins can be also served with a glaze… yet, as for me, it spoils this black & white effect a bit : )
For those who prefer it to be this way…
- 75ml heavy cream (33%)
- 75g bitter chocolate
Chop the chocolate.
Heat up the cream till it starts boiling. Off the heat.
Add chocolate and stir.