Sponge cake muffins with cocoa and chocolate
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ingredients
4 pcs egg 180 g soft curd 240 g semi-coarse flour 90 g sugar 1 tsp 100% cocoa 20 g dark chocolate – chopped into pieces 10 tbsp milk (vegetable or animal) 1 tsp baking powder
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Quick fluffy muffins that taste great for dessert and breakfast. Thanks to the cottage cheese and eggs, they are rich in protein.
1.
Prepare all the ingredients. Preheat the oven to 180 degrees Celsius.
2.
Break the eggs. Separate the whites from the yolks. Separately, whisk the egg yolks with half of the icing sugar.
3.
Beat the egg whites into stiff snow, add the remaining sugar.
4.
Add the baking powder to the flour.
5.
Add the flour and powder to the egg yolk base. Add the milk and mix well again.
6.
Now add the cottage cheese to the batter and mix.
7.
And gently fold in the stiff cream.
8.
Spoon the batter into the prepared cups and add the cocoa to the other half.
9.
Place chopped chocolate on top of the first layer of batter.
10.
Cover with cocoa batter.
11.
Bake for approximately 20 minutes.
12.
Let cool slightly and serve. Enjoy!
