Sweet meets salty - doesn't fit? Oh yes, our muffins are the perfect combination of these two flavors.
Weather: little sun, fickle weather
Baking time: approx. 60 minutes
Note: depending on the sunshine, the baking time may be longer or shorter
Number of molds: 6
Ventilation: closed
Ingredients:
For the muffins:
65 g soft butter, 1 pack. Vanilla sugar, 75 g fine granulated sugar, 1 whole egg, 100 g dark chocolate with at least 60% cocoa, 2 tbsp. baking cocoa, 100 g flour, , 0.5 pinch of salt, 1 dl of milk.
For the topping:
80g soft caramel candies, 1 tablespoon milk, ¼ teaspoon fleur de sel.
Preparation: Muffins
Mix the soft butter with the vanilla sugar and the fine crystal sugar, then stir in the egg.
Chop the dark chocolate into pieces of about 5 mm.
Mix the cocoa powder with the flour, baking powder and salt.
Then add the flour mixture together with the milk to the sugar-butter mixture and mix everything together with the chocolate pieces.
Place paper cups in the muffin tin, fill with batter and place in the solar stove, open the lid and bake. Then take out and let cool.
Preparation: Topping
Put the soft Carmel candies in a pan and melt slowly over low heat and spread on the muffins.
Sprinkle with fleur de sel to taste.
