Description
Fluffy chocolate rum- and raisin-filled muffins, the perfect combination for the evening tea or coffee.
Ingredients
- 2 Eggs
- ⅓ cups Sugar
- 5 drops Vanilla Essence
- 40 grams Unsalted Butter
- 50 grams Chocolate (Lindt 70%)
- ⅓ cups Flour
- 4 grams Baking Powder
- 20 grams Raisins, Golden
- 20 milliliters Rum
Preparation
Preheat oven to 190ºC (375ºF). Butter a nonstick muffin pan.
Whisk eggs. Add sugar and whisk well until mixtureis creamy. Add vanilla and whisk.
Melt butter and chocolate in the microwave for 1 minute. Take it out, stir, and microwave 1 more minute.
Sift flour and baking powder. Fold into the batter. Fold in melted butter and chocolate mixture. Finally, fold in raisins and rum.
Fill muffin pan with batter, about 2/3 full. Bake for 20 minutes. Remove from oven and let cool 10 minutes.
Invert tray onto a place and remove muffins. Cool on a wire rack before serving.
