All-chocolate muffins
Ingredients
- 40 g dark chocolate
- 2 c. à soupe cocoa powder
- 1 egg
- 12 cl milk
- 20 g Provençal olive oil – ripened olives PDO
- 160 g of flour
- 30 g of ground almonds
- 80 g sugar
- 50 g chocolate chips
- 1 sachet of baking powder
Tip
Instructions
Preheat the oven to 180°C.
Chop the chocolate and melt it. Add the Provençal olive oil – PDO ripened olives – and mix until smooth.
Beat the egg with the sugar until the mixture turns pale. Add the melted chocolate, followed by the flour, baking powder, ground almonds, cocoa and a pinch of salt.
Pour in the milk and mix until the batter is smooth. Stir in the chocolate chips.
Divide the batter between the muffin tins and bake for 20 minutes (check whether they are cooked by inserting the tip of a knife or a toothpick).
Leave to cool on a wire rack before serving.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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