Crispy Chocolate Muffins (made with Crumbs)

by KL Le Yoyo

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Crispy Chocolate Muffins

Crispy taste,

Fragrant chocolate taste;

Bite on

Very satisfied! !

Today I made the very popular [Puff Pastry],

Whether it’s on bread;

The muffins are very crispy;

The taste of muffins is firm and slightly soft;

The aroma of almond flour is combined with crunchy crumbs. .

Making small cakes at home,

You can eat warm refreshments at any time;

Especially during tea time;

This is the [freehand life] in life. . "

Crispy Chocolate Muffins (made with Crumbs)

1. Use a fork to soften the room temperature butter.

2. Add in caster sugar and butter and mix well.

3. Add low-gluten flour.

4. Mix the low-gluten flour and butter sugar by hand until it is granular, and put it in the refrigerator for later use.

5. Beat the eggs with a whisk until fluffy.

6. Pour in the milk and continue to beat the eggs for about 2-3 minutes.

7. Pour in cooking oil.

8. Continue to mix evenly for about 2-3 minutes.

9. Sift the muffin mix powder.

10. Sift into the beaten egg liquid.

11. Stir evenly with a spatula, then add almond flour and chocolate beans.

12. Stir the cake batter evenly and put it into the mold 80% full.

13. Sprinkle crumbs on the surface, preheat the oven at 180 degrees and bake the middle layer for 20-25 minutes.

Tips:

1. If the made crisps are not used up, they can be packed in a fresh-keeping box and placed in the refrigerator for use within 2 weeks.



2. The temperature of the oven needs to be adjusted according to the oven of each company.

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