Skyr muffins for Easter with chocolate chips
Skyr muffins with chocolate chips
About 15 pcs
Content
300 g flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
120 g butter, melted
100 g of sugar
3 eggs
1 cup of Ísey Skyr Vanilla 170 g
130 ml milk
2 tsp vanilla drops
300 g dark chocolate
Topping
1/2 liter of cream
20 g of cocoa
50 g powdered sugar
1 tsp vanilla drops
Chocolate eggs
Mini m&m's
Method
- Heat the oven to 180 degrees and place a muffin form on an oven plate.
- Mix flour, baking powder, baking soda and salt together and put aside.
- Put melted butter, sugar, eggs, skyr, milk and vanilla drops together in a bowl and mix everything well together. It's a good idea to let the butter cool a little before mixing it in.
- Slowly pour the mixture into the dry ingredients and stir until the dough is smooth and fine.
- Cut the chocolate into pieces and mix with a ladle.
- Put the dough in the muffin forms and bake for about 15 minutes or until a toothpick comes out clean from the middle of the cake.
- While the cakes are baking, make the chocolate cream.
- Put all the ingredients together in a bowl and whip the cream until it becomes stiff and stands, be careful not to over whip the cream.
- Put the cream nicely on each cake individually and decorate with chocolate eggs and small m&m's.