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Rebecca Ponkow
Chocolate muffins from wholemeal bread
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Ingredients
Directions
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Extra needs: Food processor Muffin mold with 12 cavities 12 paper muffin molds.
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Preheat the oven to 200 ° C.
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Fill the muffin mold with paper muffin molds.
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Halve the orange.
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Squeeze out the two halves on a citrus press.
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Peel the bananas and cut them into slices.
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Cut the slices of bread with crust into pieces.
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Break the chocolate into pieces.
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Put the pieces of bread with the almonds and half of the pieces of chocolate in the food processor and grind everything.
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Add the cocoa powder, vanilla sugar, bananas, Greek yogurt, eggs and the orange juice.
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Mix everything into a smooth batter.
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Spoon the batter into the muffin molds.
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Slide the mold in the middle of the oven and fry the muffins for 20-25 minutes.
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Remove the muffins from the mold and let them cool on a rack.
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Bring a layer of water of four cm in a pan to the boil.
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Transfer the rest of the pieces of chocolate to a saucepan.
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Hang the saucepan in the pan with water and let the chocolate melt with stirring.
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Put the muffins on a dish and pour a spoonful of melted chocolate over each muffin.
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Place the dish in a cool place and let the chocolate firm.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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