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.