Chocolate Muffins

Ingredients for the batter:

• 100g lactose free butter
• 50g Frusano Milk Chocolate
• 200g Frusano Chocolate Milk Powder (or 150g Frusano Corn Sugar and 3 Tbsp. baking cocoa)
• 2 eggs
• 1 tsp. baking powder
• 1 pinch of salt
• 180g spelt flour
• 100ml lactose free milk

For Decorating:

• 50g Frusano Milk Chocolate
• 1 tbsp hardened coconut oil
• 1 package Frusano Gummy Bears

Directions:

1. Preheat the oven to 175°C (top and bottom heat). Line a muffin tin with paper cups.
2. For the batter, melt butter and the organic Filita Milk Chocolate from Frusano in a water bath.  Let the melted chocolate cool briefly.  Add the eggs one at a time, stirring thoroughly each time.
3. Mix together the flour, baking powder, Frusano Organic Fili-Cocoa and salt.  Sift the dry ingredients into the chocolate mixture. Add the milk and mix until smooth.
4. Distribute the batter in the muffin tin and bake on the middle rack for 25 - 30 minutes.  Let cool.
5. Melt the chocolate and coconut oil in a water bath. Dollop a bit of chocolate on top of each muffin and top with Organic Fili-Bears from Frusano.