Whole-Wheat Muffins

Ingredients

• 120 ml — Sparkling mineral water
• 60 ml — Rapeseed oil
• 3 tsp — Rum extract
• 80 g — Whole-wheat flour
• a pinch — Baking soda (unslaked)
• 50 g — Preferred solid sweetener
• 20 g — Cocoa powder
• a pinch — Table salt
• 20 g — Chocolate
• 15 g — Almond flakes (decoration)

Preparation

1. I briefly mixed the liquid ingredients at the lowest speed.
2. I separately mixed the dry ingredients and briefly incorporated them into the liquid mixture.
3. I filled the muffin molds halfway with a spoon, placed a small square of chocolate in the center of each muffin, filled the molds with the remaining batter, and decorated with almond flakes.
4. I baked the muffins for approximately 40 minutes at 180°C.

Recipe in pictures

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