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Chocolate chip muffins

200 g raspberries or or (other wild berries or diced fruit or chocolate chips) 200 g flour 120 g sugar a pinch of salt 2 tea-spoons of yeast 50 g peanut seed oil 1 egg 80ml milk 80g yogurt grated lemon zest

Muffins are one of those sweets that you just can’t give up. They work perfectly with a cup of tea or as a tasty after dinner.

With a short ingredient list and only a few key steps, muffins are ready within minutes: you just need a bowl and a spatula to mix the ingredients.  You can add different types of fruit to the batter, like blueberries, blackberries or raspberries, or you can make it even more delicious by adding some chocolate chips

INGREDIENTS (for 12 large muffins)

  • 400 g all-purpose flour
  • 240 g sugar
  • a pinch of salt
  • a packet of yeast
  • 100 g peanut seed oil
  • 2 eggs
  • 190 ml milk
  • 125 g plain yogurt (1 cup)
  • chocolate chips to taste


  1. combine and whisk together the dry ingredients, sifting flour and yeast
  2. combine and whisk together the wet ingredients
  3. Add the wet ingredients to the dry ingredients and combine with a spatula but be careful not to overmix
  4. stir in the chocolate chips
  5. place our Tulip ramekins in the specific cardboard tray (or in a classic non-stick muffin baking pan)
  6. pour the batter into the paper ramekins with an ice cream dispenser
  7. bake at 180° for 20/25 minutes

Here are the products used:

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