The bicolor muffins reveal the chocolate hues, so your eyes predict what you are about to taste, in perfect balance between a sweet aroma of vanilla and chocolate!
In a large bowl, sift the flour and baking powder (royal).
Add the vanilla extract, a pinch of salt, and the sugar.
In another bowl, lightly beat the eggs, then add the milk and melted butter.
Make a hole in the center of the dry ingredients and pour in the liquid ingredients. Mix with a hand whisk.
Divide the batter into two bowls. To one of them, add the two tablespoons of cocoa powder, then mix the cocoa well with the batter.
Fill the molds a little over halfway, about 3/4 full. Take a tablespoon of the cocoa batter alternating with a tablespoon of the plain batter.
Place the muffins in the oven and let them bake for about 20 minutes. You can check for doneness by inserting a toothpick; if it comes out clean, the muffins are ready.
Let them cool for about 5 minutes. Once cooled, you can decorate them with a bit of liquid chocolate on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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