Black chocolate muffins Bio Nestlé Dessert®, olive oil & raspberry
- Total time
- 1 h 16
- servings
- 12 servings
- Dish type
- Dessert
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Prep
40 min
Cook
35 min
Total time
1 h 16
Ingredients
Ingredients
- 100 g 100 g of chocolate NESTLÉ DESSERT black organic
- 100 g 100 g unsweetened raw powder – 100% cocoa NESTLE DESSERT
- 300 g 300 g of frozen raspberries
- 250 g 250 g flour
- 120 g 120 g sugar
- 25 cl 25 cl of soy milk
- 3 3 eggs
- 1 c. à café 1 teaspoons of curved yeast
- 1 pincée 1 pinches of salt
- 12 cl 12 cl olive oil
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Method
- 1
Preheat the oven to 180°C. In a saucepan heat milk and pastry chocolate over low heat until melted.
- 2
In a bowl whisk the eggs and sugar. Add chocolate milk, olive oil, and homogenize with whisk again.
- 3
In a salad bowl, mix flour, yeast, cocoa powder and salt. Pour the mixture of dry elements into the first bowl, and stir well with a wooden spoon. Add raspberries and mix again.
- 4
Fill the muffin moulds at 3⁄4 and bake for 30 min. Remove the muffins from the oven, and wait 5 minutes until they cool before demolishing.
Source : marmiton
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