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CococoBernard Callebaut




chocolate and cocoa nib muffins

 

 

Ingredients:

 

  • 1 3/4 cups all-purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons Chocolaterie Bernard Callebaut cocoa powder
  • 3/4 cup superfine sugar 
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa nibs

 

Supplies:

 

  • Muffin tin
  • Paper muffin cases

 

Directions:

 

  • Preheat over to 400 degrees F
  • Mix flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup cocoa nibs in a mixing bowl
  • Pour all liquid ingredients into a measuring jug
  • Mix the dry and wet ingredients together with a spatula
  • Scoop into prepared muffin cases
  • Sprinkle the remaining 1/4 cup cocoa nibs on top
  • Bake for 20 minutes until the muffins are dark, risen and springy