Ingredients:
- 1 ½ tablespoons of powder sugar
- 125 gr Organic Sugar Cane Powder
- 2 Eggs
- 125 gr Organic Oatmeal, Gluten-free Oatmeal or Buckwheat Flour
- A pinch of Himalayan salt
- ½ teaspoon baking powder
- 3.5 tablespoons of Organic Cocoa Powder
- 125 gr Butter
Optional
- 1 Bar of milk chocolate
- 8 White chocolate eggs
Requirements
- Mixer
- Paper muffin tins
- Muffin baking tins
- Mixing bowl
- Strainer
Preparation
- Preheat the oven to 175 degrees Celcius
- Put the butter and sugar in a bowl and mix together with a mixer
- Add the eggs one at a time while mixing
- Sift in the flour and add the baking powder, cocoa (use about 2. 5 tablespoons, leaving a little as a topping) and a pinch of himalayan salt
- Mix for another minute
- Put the paper cups in a muffin tin and fill them ¾ with batter
- Put them in the oven for about 25-30 minutes (You can check with a skewer if they are good, If the skewer remains clean, they are ready)
- Mix the powder sugar with a little water to make a glaze
- Leave the muffins to cool for 30 minutes
- Spread the glaze over the muffins and sprinkle the remaining cocoa over the muffins. (Tip: try using grated chocolate as a topping)
- To put the muffins in an Easter mood, you can put a white Easter egg on top.
- You can serve them now!
Delicious!
Order the necessary products now at Vehgroshop!