Friday, October 20, 2017

Cranberry Cocoa Muffin

40g - Frozen cranberries
8g - Vanilla extract
5g - Salt
112g - Eggs
142g - Butter
205g - All-purpose flour
4g - Baking soda
4g - Baking powder
* To prepare the muffin batter, sift the flour, cocoa powder, salt, baking powder and baking soda into a bowl. Chop the chocolate and add to the flour mixture. Set aside.
* In a separate bowl, beat the oil and the sugar. Add the eggs, one at a time, beating after each addition. Add the vanilla and the coffee powder. Beat until smooth. Finally, add the milk and vinegar. Stir in the flour mixture until fully incorporated.
* Spoon the batter into greased muffin tins. Place one or two frozen cranberries into the centre of each of the muffins. Bake in a 350°F/176°C oven for 18 to 25 minutes, or until a cake tester inserted into the centre comes out clean.