- Preheat the oven to 170°C.
- Place the eggs and sugar in a food processor fitted with a plastic dough blade (or use an electric hand mixer) and beat until the mixture is pale and fluffy.
- Sift the flour with baking powder and salt into the mixing bowl. In another bowl, whisk together the milk and vanilla. Beat both mixtures gently and alternately through the egg mass. Beat all ingredients until smooth.
- Stir the melted butter into the batter with a wooden spoon. Now divide the batter into 2 mixing bowls.
- In one mixing bowl, add Duo Penotti and cocoa powder and stir until evenly distributed in the batter.
- Now fill the mold for 1/3 with the vanilla batter and 1/3 with the chocolate batter. Bake in the oven for about 30 minutes until golden brown. A skewer inserted into the middle should come out clean. Let the muffins cool briefly in the tin and turn them out onto a wire rack to let them cool completely. Enjoy!
Menu
