Details
20 min
20-25 min
Method
Preheat the oven to 180 ° C (convection: 160 ° C) and line a muffin tin with muffin paper forms.
Add the egg, sugar, tonka bean and cinnamon to a bowl and mix until combined and frothy. Slowly pour in the oil, stir in the almond tonka cream and then add the buttermilk (or low-fat yogurt). Mix the flour with the baking powder and gradually stir in as well. Finally fold the chocolate chips into the batter.
Pour the batter into the muffin forms and bake for about 20-25 minutes until light brown. Let cool down before serving.
Ingredients
- 1 egg
- 150 g Rapunzel Cristallino cane sugar
- 1 pinch cinnamon
- 1/2 TL Rapunzel Tonka bean, ground
- 8 EL Rapunzel Frying oil
- 3-4 tbs Rapunzel Almond Tonka cream
- 150 g buttermilk (or lowfat yogurt)
- 250 g flour
- 1 tbs baking powder
- 100 g Rapunzel whole milk chocolate drops
