The Best Chocolate Muffins
275 g flour (I use spelt flour)
1 package (37 g) custard powder (vanilla or chocolate, I use vanilla)
80 g cocoa powder
150 g demerara sugar
1 sachet (15 g) vanilla sugar (or a bit of vanilla extract)
a pinch of salt
2 teaspoons baking powder
1/2 teaspoon baking soda (natron)
300 ml buttermilk
80 g very soft butter
optional: chocolate chips, rum coco candy
This is what you do:
Pre-heat the oven to 165°C. Put paper muffin cups in the muffin tin or grease and flour the moulds.
In a bowl, mix the flour with the custard powder, cocoa powder, baking powder and natron. (And chocolate chips, if you use any.)
Whisk the egg with sugar and salt, add the butter and stir until creamy. Then add the buttermilk and stir again.
Add the dry ingredients to the mixture and stir only for a short time until the ingredients have aggregated. (A wooden spoon would be best.) If the mixture is really very dry, add a little bit of milk.
Distribute the dough in the 12 moulds in a muffin tin and bake it on the middle rack for about 20 minutes.
Enjoy! They’re best with a glass of cold milk.
slightly adapted from here