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Listed in: Dessert
24Stück
Rührteig:
100g Schokoladenraspel Zartbitter
100g weiche Margarine oder Butter
75g Zucker
1 Päckchen Vanillinzucker
1Pr Salz
1 Ei
200g Weizenmehl
1 gestrichener TL Backin
1/2 gestrichener TL Hausnatron
1 gestrichener EL Kakao (ungezuckert)
100ml Milch
Guss:
100g Puderzucker
etwa 2 EL Milch
Heizen die Backofen vor. Fetten und mehlen die 24er-Muffinform
Rührteig:
Schokoladenraspel und weiche Margarine oder Butter in einer Rührschüssel mit einem Handrührgerät (Rührbesen) geschmeidig rühren. Nach und nach Zucker, Vanillin-Zucker und Salz under Rühren hinzufügen, bis eine gebundene Masse entsteht. Das Ei etwa 1/2 Minute auf höchster Stufe unterrühren. Mehl mit Backin, Natron und Kakao mischen, sieben und abwechselnd mit der Milch in 2 Portionen kurz auf mittlerer Stufe unterrühren.Teig in einen Gefrierbeutel geben, diesen gut verschließen, eine Ecke abschneiden und den Teig gleichmäßig in die Muffinmulden spritzen. Muffinform auf dem Rost auf mittlerer Einschubleiste in den Backofen schieben.
Ober-/Unterhitze etwa 180C für 25Min
Muffins erst nach 10 Minuten aus dem Blech lösen und auf einem Kuchenrost erkalten lassen.
Guss: Puderzucker sieben und mit der Milch zu einem dickflüßigen Guss verrühren. Die Muffins damit besprenkeln und mit frischem Obst oder Süßigkeiten dekorieren
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