Preparation
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1Preheat oven. Place Kölln Zauberfleks® in a food storage bag and chop with a rolling pin. Mix the flour, baking powder and crushed Kölln Zauberfleks® together.
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2Mix Mazola® with sugar. Add the eggs one at a time. Add ½ tsp lemon zest, 4 tbsp lemon juice and milk. Mix all ingredients into a smooth dough. Grease the muffin tin, pour the dough into the tin, bake on the middle rack and let cool.
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3Spread muffins with icing and decorate with Kölln Zauberfleks®.
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4Top/bottom heat: 190°C Circulating air: 170°C Baking time: approx. 18 minutes Preparation time: approx. 40 minutes
Author: Peter Kölln
Photographer: Westermann+Buroh Studios GbR
Ingredients
Serving(s)
1
For the dough for 40 muffins:
120 G
Kölln Zauberfleks® chocolate
240 G
Flour
3 TL
baking powder
80 ml
Mazola® rapeseed oil
100 G
Sugar
2
Eggs
1
Organic lemon
250 ml
Milk
half to grease the muffin tin TL
Mazola® rapeseed oil
For the decoration:
30 G
Kölln Zauberfleks® chocolate
50 G
powdered sugar
2 EL
lemon juice
