Tilbake til oppskriften på norsk !
Muffins are so wonderful. They are served without cream topping but can be filled with allmost anything you like as fruits, nuts, berries, jam and chocolate.
They are rich in flavor, light and BIG!
Today I have my usual chocolate hunger, so I’m mixing together a batch double chocolate muffins.
You get:
12 pieces, made in regular muffin tray.
6 pcs, made in jumbo muffin tray.
- 1 portion
Large Chocolate Muffins – basic recipe! - 200 g chopped chocolate
- Dulce De Leche caramel (some shops selling pre-made caramel in a can)
devide the chopped chocolate and put som nice larger bits aside.
Fold the rest of the chopped chocolate into dough.
Pray or butter the top surface of the muffin pan and put in paper liners in each cup.
Fill batter into liners up to the edge of the paper if you want muffins with peak. Sprinkle the remaining chocolate pieces on top.
Bake 350 F (180 C) degrees in the middle section of the oven for 20 to 24 minutes, until a stick incerted in center of a muffin comes out clean.
Cool the muffins in the for a couple of minutes .
Squeeze 1 Tbsp caramel into the muffin until it comes back up through the hole again.
After half an hour, you can re-fill more caramel.
Cool on a wire rack!
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