Cookie dough muffins with peanut crumbles

Name: Cookie dough muffins with peanut crumbles
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 80 g Dark chocolate; 125 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp a few drops of vanilla essence; 260 g Sugar; 525 g Flour; 50 g roasted peanut kernels; 1–2 (150 g) Carrots; 1 package Baking Powder; 7 TABLESPOONS Oil; 175 ml Milk; 1 egg (size M); 1 TABLESPOON Cocoa powder; 12 Paper baking cups

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

80 g Dark chocolate
125 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp a few drops of vanilla essence
260 g Sugar
525 g Flour
50 g roasted peanut kernels
1–2 (150 g) Carrots
1 package Baking Powder
7 TABLESPOONS Oil
175 ml Milk
1 egg (size M)
1 TABLESPOON Cocoa powder
12 Paper baking cups

Directions

1
Chopping chocolate. For the cookie dough core, mix 50 g fat, 1 pinch of salt, vanilla essence and 35 g sugar with the whisks of the hand mixer until creamy. Stir in 50 g flour briefly, fold in 30 g chocolate.
2
Form 12 balls from the dough and chill.
3
Chop the peanuts for the crumbles. Put 75 g fat, 25 g sugar, 125 g flour, nuts and 1 pinch of salt in a bowl. Knead the crumbs with your hands and chill.
4
For the dough, clean, peel and finely grate the carrots. Mix 350 g flour and baking powder. Add 200 g sugar. Add oil, milk and egg while stirring. Fold in carrots briefly. Halve the dough. Stir cocoa and remaining chocolate into one half.
5
Line a muffin tray (12 trays) with paper cups. Spread the light pastry first, then the dark pastry. Put dough balls in the middle and spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let cool on a cake rack.