Black chocolate muffins Bio Nestlé Dessert®, olive oil & raspberry

Ingredients

For 12 servings

• •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

Method

1. 1.Preheat the oven to 180°C. In a saucepan heat milk and pastry chocolate over low heat until melted.
2. 2.In a bowl whisk the eggs and sugar. Add chocolate milk, olive oil, and homogenize with whisk again.
3. 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. 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.