Healthy Mulberry Cocoa Muffins

Instructions

1. Step 1

   Preheat the oven to 180°C. Place 12 paper muffin liners in the muffin tin.

   Cookware: muffin tin, oven, paper muffin liners

2. Step 2

   Process the dried mulberries and cocoa powder until the mulberries form fine, crumbly pieces without becoming a paste.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Cocoa Powder, 140.0 gr Dried Mulberries

   Cookware: food processor

3. Step 3

   Whisk the eggs, tahini, and milk in a large mixing bowl until smooth and evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg, 45.0 ml Milk, 240.0 ml Tahini

   Cookware: mixing bowl, whisk

4. Step 4

   Add the processed mulberry-cocoa mixture and baking powder to the wet mixture. Fold just until no dry pockets remain.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Baking Powder

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Fold 18 ⅝ piece (25 gr) of the chopped hazelnuts evenly into the batter.

   Timer: 1 min (fixed)

   Ingredients used: 25.0 gr Hazelnut

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Divide the batter evenly among the 12 lined cups and scatter the remaining of chopped hazelnuts over the tops.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 gr Hazelnut

   Cookware: muffin tin, paper muffin liners, spoon

7. Step 7

   Bake at 180°C for 22–25 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out without liquid batter.

   Timer: 25 min (fixed)

   Cookware: muffin tin, oven

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack and cool for at least 15 minutes before serving.

   Timer: 20 min (fixed)

   Cookware: muffin tin, wire rack