Chocolate Muffins with Chia Seeds and Natty “Tšiia” Peanut Butter
Pleasantly soft and with a rich taste, to which Natty “Tšiia” peanut butter gives extra nice touch. Chia seeds give the muffins a pleasantly crunchy texture, which is great! They are easy to make and dosn´t take much time. Try it!
100 g of wheat flour
30 g of cocoa
0.5 teaspoons of soda
0.25 teaspoon baking powder
0.5 teaspoons of salt
1 large egg
125 g of sugar
85 g of mayonnaise
150 ml of espresso
150 g Natty “Tšiia” peanut butter with chia seeds
200 g of cream cheese
2 tablespoons icing sugar
2 tablespoons Natty “Tšiia” peanut butter with chia seeds
80 ml whipped cream
100 g of dark chocolate
2 tablespoons coconut oil
Preheat oven to 165 degrees.
To make muffins, mix flour, cocoa, baking soda, baking powder and salt.
In another bowl, whisk the eggs with the mixer into the fluffy foam. Add mayonnaise to the whipped egg and whisk a little more. Mix the resulting mixture with the solids. Finally, add warm espresso to the dough. Pour the mixture into muffin tins and bake in a 165 degree oven for 20 minutes. Then cool the muffins.
For the cream, mix together the cream cheese, icing sugar and Natty “Tšiia” peanut butter. Next, whip the whipped cream into a strong foam and mix in the cream cheese-peanut butter mass. Put the resulting cream in a spray bag and garnish the cooled muffins.
For the chocolate glaze, melt the chocolate in a water bath and add 2 tablespoons of coconut oil. Pour the glaze into the cup.
Dip the top of the muffins in the chocolate glaze and let the excess chocolate drain back into the cup. Then refrigerate the muffins for a few minutes.