Campfire Muffins

(*) small chocolate sticks 2-3 cm long, one half of which is white chocolate and the other dark chocolate (**) coarsely grated dark chocolate.

Beat the butter (or light butter) with the sugar, eggs and rum flavoring until creamy and the sugar is dissolved. Gradually fold in the other ingredients. Preheat the oven to 175 °C top and bottom heat (or 150 °C hot air). Line a muffin tray with paper muffin cups and fill each 2/3 full with batter. Bake the muffins for about 25 minutes and cool.

Now top each with a blob of jam or coat the top with red icing (don’t coat all the way to the edges, just the center). Put some bark chocolate on top and then layer the duo chocolate rolls on top like logs, making the decoration look like a bonfire.

Tip: For the double mass muffins, simply double all the ingredient amounts, except for the rum flavoring and baking powder – that leaves the mass of one bottle or one packet on the spot.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the, use what tastes better to you.

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