Bicolour Muffin

We call them variegated muffins, because they are half made with the plain mixture and half made with cocoa powder. They are probably my favourite muffin flavour and you can also make a cake the same way! Different doses of course :)

Ingredients

For 12 Muffins

Butter 80g

Milk 250ml + 30ml

Eggs 3

Sugar 170g

Grated lemon zest 1

Cocoa powder 20g

Plain Flour 300g

Baking powder 16g

OR

Self-rising flour 325g

Method

1. Let the butter become softer (maybe microwave it at a low temperature for a minute) and add sugar. Whisk the two together with a whip until they are well incorporated.

2. Then add the grated lemon zest and keep whisking until the mix becomes creamy.

3. In another bowl, break the eggs and add 250ml of milk. Make sure the ingredients are at room temperature. Whisk the mixture with a fork and add to the butter and sugar.

4. Keep whisking everything with the whip and slowly add the flour and baking powder (or the self-raising flour). Keep whisking until your mix has no lumps.

5. Now split the mix in two bowls. Select one to add the cocoa powder and the remaining 30g of milk and whisk. Make sure the mixes have the same consistency and add more or less milk accordingly if needed.

6. Now transfer the mixes in two sac-à-poche and add them in the muffin tray where we previously put the muffin cases. Alternatively, you can use a spoon and pour one mixture at a time.

7. Place your muffins in a pre-heated oven at 180° for about 30/40 minutes.

Tip: Use a toothpick to check if the muffins are cooked inside. Place the toothpick in the middle of a muffin. When you take it out, if the mixture doesn’t stick to the toothpick, your muffin is ready!