Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chocolate Muffins with Raspberries
A delicious treat—not just for special occasions: juicy chocolate muffins with raspberries
Muffins
| Ingredients | ||
|---|---|---|
| 2 | Eggs | |
| 110 | g | Sugar |
| 100 | g | Flour |
| 1 | teaspoon(s) | Baking soda |
| 1 | tablespoon(s) | Baking cocoa |
| 100 | g | Butter |
| 170 | g | Dark chocolate |
| 75 | ml | Buttermilk (regular milk is also suitable as an alternative) |
| handful | Freeze-dried raspberries (or fresh) | |
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Preheat the oven to 180°C using top and bottom heat. In the meantime, line a muffin pan with paper liners.
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Gently melt the butter and chocolate. In a separate bowl, whisk eggs with sugar until frothy.
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Mix the melted chocolate-butter mixture in, then add flour, baking powder, and cocoa powder. Mix with buttermilk to create a smooth batter.
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If using fresh raspberries, fill the muffin cups halfway with batter, scatter a handful of raspberries over each, then top with the remaining batter. If using freeze-dried raspberry pieces, simply stir them into the batter before filling the cups.
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Bake for about 25 minutes, until set. Once the muffins have cooled, decorate with melted chocolate and extra raspberry pieces, if desired.
