Makes about 9 muffins:
60 g butter 160 g
flour 125 ml milk 125 g sugar
30 grams of cocoa powder 6 g of yeast
a pinch of salt
50 grams of dark chocolate
1 teaspoon honey 1 egg
bicarbonate, a tip of a teaspoon
Preparation:
Preheat oven to 180 degrees. Soften butter at room temperature and put into a bowl, beat vigorously with the help of an electric mixer with the sugar, add honey and beat again until creamy, add the egg and work the ingredients together with the mixer.
Melt the chocolate in a double boiler or microwave and add to the mixture, stir well and add yeast and sifted flour alternately with milk, add a pinch of salt and cocoa sifted, mix the dough, trying not to form lumps
Put the mixture in spoonfuls into muffin molds containing the paper cups (or, if you do not have the cups, buttered and floured mold itself) until it is filled almost to the margin; Bake for 20-25 minutes.
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