100 gr pecan nuts – blind fried and roughly chopped
180 gr chocolate chips
icing sugar
Method
Beat eggs until pale and fluffy for 3 minutes, then add sugar. Beat in milk then gradually beat in palm oil.
Sieve flour, cocoa powder, coffee powder, salt and baking powder together. Fold them into egg mixture. Mix in the pecan nuts, sweet basil and chocolate chips.
Fill the muffin tin. Bake at 180°C until crusty on top and a tester inserted comes out with moist crumbs attached, about 20 to 22 minutes.
Let them cool for 15 minutes. Sift icing sugar over the muffins.
Ingredients For the Dough1,5
glass of oat flour1
egg1
tablespoon palm oil1
dessertspoon salt1
dessertspoon black pepper1
dessertspoon thyme For the Sauce1
tablespoon tomato paste1
tablespoon... read more
Ingredients60
g white chocolate2
egg yolks10
g flour4
egg white150
ml milk40
g castor sugar1
packet vanilla40
g castor sugarMethodPut
the milk into a saucepan and wait until... read more
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