100 gr pecan nuts – blind fried and roughly chopped
180 gr chocolate chips
icing sugar
Method
Beat eggs until pale and fluffy for 3 minutes, then add sugar. Beat in milk then gradually beat in palm oil.
Sieve flour, cocoa powder, coffee powder, salt and baking powder together. Fold them into egg mixture. Mix in the pecan nuts, sweet basil and chocolate chips.
Fill the muffin tin. Bake at 180°C until crusty on top and a tester inserted comes out with moist crumbs attached, about 20 to 22 minutes.
Let them cool for 15 minutes. Sift icing sugar over the muffins.
Ingredients:125
g butter125
g palm oil1
egg1
glass of powdered sugar4
tablespoon cocoa1
packet vanilla2,5
glass of flour1
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