Chocolate Muffins with filling

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Just in time for the morning coffee 🙂


4 eggs

¾ cup of white or brown sugar

1 ½ cup of flour

1 tsp vanilla oil

8 tbsp of canola oil

8 tbsp of water

1 tsp of baking powder

2 tbsp cocoa

A pinch of salt

200 g of currant or raspberry or plum marmalade

Almond flakes


  1. Separate the egg yolks from the proteins. Beat the proteins with a pinch of salt (rigid foam). Gradually add sugar and blend well.
  2. Add egg yolks and beat well.
  3. Mixing and gradually add water with oil and vanilla oil (before you can mix water, oil and vanilla oil in a glass).
  4. Combine the flour with baking powder and cocoa and sieve it to the mixture. Mix well a spoon.
  5. Apply a spoon of dough to the paper muffins cups. Add a teaspoon of marmalade. Then apply a spoon of dough and sprinkle with almond flakes.
  6. Bake in a preheated oven with convection at 1800 C for 25 minutes.

Bon appétit!!!

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