Do you sometimes feel like making something complicated? Well, I do. Every once in a while I want to spend some more time over a cake or muffins, not just slapping it all together like I usually do. So here’s a recipe for layered chocolate and vanilla muffins. It keeps me entertained when I want to feed the dough into the cases with a teaspoon. The result looks good and they are fun to make so… enjoy!
1/4 cup rapeseed oil
1/4 cup applesauce (you can use oil instead of you have no applesauce on hand)
1 3/4 cup all purpose flour
1 tsp baking powder
1/2 cup sugar
1tsp vanilla essence
3 Tbsp cocoa powder
Preheat the oven to 200C/400F.
In a bowl whisk eggs, oil, applesauce and milk. In a separate container mix flour with baking powder and sugar. Once the dry ingredients are mixed, add them to the wet ones. Mix everything together and once well combined, divide into two parts.
Add the cocoa into one bowl and the vanilla essence into the other. Mix and you have two colours ready for your muffins. Next, add one teaspoon of the vanilla dough into 12 muffin cases, top with one teaspoon of cocoa dough and repeat until you run out.
Bake for 25 minutes, check with a skewer.
Yummy with hot chocolate!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.