Today, I’m introducing a cocoa cookie covered muffin for the first time in a long time. I have baked many different types of muffins. So I have faith in the taste. It’s a simple procedure to mix in order, but if you give it as a gift with good overall balance, you’ll be happy. After all, the flavor will be milder and tastier the next day than the day it was freshly baked. The recipe is sweet with toppings included, so be sure to include toppings.

♥ Ingredient

6 muffins : diameter 6cm, bottom 4cm, height 4.5cm

1 egg 60g without shell

65g granulated sugar

Melted butter (unsalted) 35g

100g fresh cream

Soft flour 110g

Cocoa powder 25g

3g baking powder

For Toppings: 4 pieces

♥ Recipe

Preparation: Preheat oven to 170°C.

1. Mix eggs and granulated sugar

2.Add melted butter and mix well.  Add fresh cream and mix well. Sift and add ingredients. Pour batter into muffin cups. If you put it in an ice cream bag, you can knead the dough very neatly and quickly. Even if you put it in a zippered bag and squeeze it

3. Place broken cocoa biscuits on top. When baking, the dough will swell and the cookies may fall apart. It must be firmly inserted into the fabric. Baking in the oven at 170℃ for 20-22 minutes is done!

4. If you bake too much, the dough will be dry. Before it cools completely, put it in a plastic bag and store it. Please eat within 3 days including baking day. Since butter is used, the dough will harden when refrigerated.

5. It will harden, so if you’re in a cold room without heating, you don’t need to put it in the fridge. Strong. It tastes better the next day than the day it was baked.