Cookfolio

Ingredients
250 gr flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
100 gr light brown sugar
150 gr chocolate (mix of plain, milk & white)
1 egg, separated
1/4 tsp salt
85 gr unsalted butter, melted
50 ml sour cream
175 ml milk
1 tsp vanilla extract

Method
Preheat oven to 200°C, grease 10 cups or line a muffin tin with paper cases. Mix the flour, baking powder, soda, sugar and about 2/3 of the chocolate in a large bowl. In a clean bowl beat the egg white and salt until soft peaks form. In a small bowl mix the egg yolk, butter, sour cream, milk and vanilla together. Pour the liquid mixture into the dry ingredients and mix briefly. Add the whisked egg white and gently fold. Spoon the batter into the muffin cups with about 1/4 of room left. Top the muffins with the remaining chocolate and back for 18-20 mins, turn out onto a wire rack to cool.

Tip
This recipe is from the cookbook “Homemade Baking” by Catherine Atkinson, Valerie Barrett & Gail Wagman. A collection of 175 old-fashioned cake, cookie, muffin and cupcake recipes from America, full of inspiration and easy to follow recipes for young and old.