I‘ve tried to bake these muffins for 3 times and each time I failed: they were or too dry and reminded cookies, or didn’t rise or “exploded” in the oven. despite of the fact that I followed the basic recipe, something went wrong (obviously the author just used baking powder with another “baking power”). Fortunately the fourth attempt was successful so I can finally share the recipe.
Even with some experience in baking that I already have, these muffins were “something new to try” because I used baking powder in this recipe for the first time as I almost always bake with yeasts. Chocolate and mint is a nice combination, but be careful with amount of mint you add as otherwise your muffins will taste like a toothpaste. (I made this fault too as I had almost a full package of dry mint that I’d bought to cook Eshkeneh soup).
• Flour – 2 glasses
• Sugar – 1 glass
• Cocoa powder – 3 tablespoons
• 1 egg
• Dry mint – 2 tablespoons
• Baking powder 12 g (its 1 package for 0,5 kg of flour)
• Salt – half a teaspoon
• Sunflower oil – 75 ml
• Vanilla sugar – 10 g
• Water – 1 glass
• Crushed chocolate
- Mix the flour, cocoa, mint, sugar, vanilla sugar, salt and baking powder. Then add water, oil, break an egg and knead the dough.
- Put the dough into silicon forms for muffins and add pieces of crushed chocolate at the top of each muffin. Notice: as baking powder will start to work in the oven and muffins will rise, fill forms with the dough only to 3/4 of the form height Bake for 30 minutes in oven preheated to 180C.
Wait until muffins cool and gently pull them out of the forms.
I made of picture of the muffins with coffee on the background because they make great taste combination together.