We prepare muffins, which are also accepted as portion cake recipes, with plenty of cocoa and chocolate chips and share them with our friends who come to the door at the weekend. You can use any decoration material, cream types and fruits you want.
For the dough;
- 2 eggs
- 5 tablespoons powdered sugar
- 1/2 cup oil
- 3/4 cup milk
- 1.5 cups
- 3 tablespoons cocoa
- 1 grated lemon peel
- 3 tablespoons drops of chocolate
- 1 packet of baking powder
- 1 packet of vanilla
For service;
- 2 packs of powdered whipped cream
- 1.5 cups of cold milk
- 1 pomegranate size pomegranate
Preparation of;
To prepare muffins that will rise like puffs; Take the eggs into the mixing bowl. Add sugar and whisk until creamy.Continue to mix the muffin mixture to which you add olive oil and milk with the help of a whisk.Respectively; Continue to mix the muffin mixture, to which you add sifted flour, baking powder, vanilla, cocoa and grated lemon peel, with the help of a whisk. Finally, add 2 tablespoons of chocolate drops and mix with a spoon. Place two paper muffin molds on top of each other on the eye-catching muffin molds. Divide the chocolate muffin mortar you have prepared into the molds, leaving a finger-thick space on the molds. Sprinkle the remaining chocolate on the muffins, then rise in a preheated 180 degree oven and bake for about 20 minutes until they crack. Leave the muffins taken out of the oven to rest in their molds at room temperature. Extract the pomegranate cut in half with a spoon. Clean the white parts remaining on the pomegranate seeds one by one. Whip the powdered whipped cream mixture with cold milk and refrigerate to get a solid consistency. Garnish the muffins you put on the serving plate with the cold whipped cream you put in the cream squeezing bag. After sprinkling pomegranate seeds on them, serve without waiting too long. Share with your loved ones.
