Ingredients for 12 x 70 g muffins
120 g butter
130 g sugar
2 whole eggs
1 egg yolk
160 g milk
250 g plain flour
2 g bicarbonate of soda
1 vanilla pod
1 pinch of salt
8 g baking powder for cakes
40 g of chocolate drops
Total weight 840 g
Beat the butter and sugar together until light and fluffy.
Mix the eggs and milk together and gradually add to the butter and sugar mixture.
Slit the vanilla pod lengthwise, scrape out the seeds and add them to the mixture.
Continue whisking, adding the sieved dry ingredients: bicarbonate of soda, flour, baking powder and salt.
Once you have a smooth, uniform mixture, add the chocolate drops and mix a final time.
Prepare foil muffin cases: do not use silicone cases, which are incompatible with the automatic cooking times.
Butter the cases and dust them with flour, spoon the muffin mixture into the cases so that they are just over half full.
Select the "Muffins" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Allow the muffins to cool for 10 minutes before serving dusted with icing sugar or cocoa powder.
If you make lots of cakes and sweets, I recommend buying a non-stick cooking spray, now widely available in supermarkets, which requires no additional dusting of flour.
For these muffins, I used disposable foil muffin cases, also widely available in shops.
Always let the muffins cool a little before eating, so they lose the excess moisture and don't give you stomach ache.
Lately, instead of bicarbonate of soda and baking powder, I've been using cream of tartar, a natural yeast, in the same quantity as the baking powder.
Use vanilla pods, and avoid vanilla flavouring.