Gooseberry muffins

Name: Gooseberry muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Gooseberries (red and/or green as desired); 1 (100 g) White chocolate bar; 150 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 125 g demerara sugar; 3 Eggs (size M); 275 g Flour; 1 package Baking Powder; 4 TABLESPOONS Milk; 7-10 Tbsp white chocolate rolls, gooseberries, icing sugar and cocoa; 24 Paper forms

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Gooseberries (red and/or green as desired)
1 (100 g) White chocolate bar
150 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
125 g demerara sugar
3 Eggs (size M)
275 g Flour
1 package Baking Powder
4 TABLESPOONS Milk
7-10 Tbsp white chocolate rolls, gooseberries, icing sugar and cocoa
24 Paper forms

Directions

1
Clean the gooseberries, wash them and let them drain well in a sieve. Roughly chop the chocolate. Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Add eggs bit by bit and stir in. Mix flour and baking powder, add and stir in alternately with the milk. Add chocolate and stir in.
2
Fold in gooseberries. Place two paper cups in each of the 12 wells of the muffin tin. Spread the dough evenly in them. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Remove from the oven and allow to cool on a rack. Decorate as you like with chocolate rolls, gooseberries and serve dusted with icing sugar and cocoa