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Chocobó with chocolate and hazelnuts

ChocoBó Muffin

ChocoBó Muffin
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100 ml. of mild olive oil
270 g. of wheat flour
150 g. of brown sugar
180 ml. of whole milk
150 g. of ChocoBó with chocolate and hazelnuts
100 g. of chopped black chocolate
2 eggs
5 g. of baking powder
5 g. of sodium bicarbonate
Preheat the oven to 180 ºC. Fill a muffin tray with cupcake baking paper. Mix the oil and the brown sugar in a bowl with the ChocoBó with chocolate and hazelnuts. Incorporate the eggs, one at a time and then milk. Sift and add all dry ingredients (flour, baking powder and baking
soda). Finally, add the chopped black chocolate and mix to get a smooth, homogeneous batter without lumps.
Fill the paper holders halfway and bake for 25 minutes.
Let cool on a rack.
Enjoy the muffins once they are cooled. You can store them in a sealed container for two days.