Chocolate Custard Muffins

Ingredients

• 50 gr Maizena Flour
• 3 tbsp cocoa powder
• 100 gr brown sugar/palm sugar
• 225 ml liquid milk
• 75 gr Butter room temperature
• 125 gr DCC, chopped
• 75 ml Vegetable oil
• 2 pcs chicken eggs
• 100 gr sugar
• 125 gr medium protein flour
• 1 tsp double acting baking powder
• Sprinkled :
• Choco chips to taste

How to make

• 1. Preheat the oven to 180°C
• 2. Cook the liquid milk, palm sugar, cornstarch, cocoa powder over low heat, stirring constantly using a whisk until the mixture is thick and smooth, turn off the heat.
• 3. The custard dough is still hot, add the butter and chocolate blocks, mix well
• 4. Wait until the dough is warm, add 1 egg and oil, mix well
• 5. Add 1 more egg and sugar, mix well.
• 6. Finally, add the flour and baking powder (by sifting), mix lightly until smooth.
• 7. Pour into muffin cups and sprinkle. Bake for 20 – 25 minutes (adjust the temperature of each oven). Do not open the oven lid during baking, so the muffins don't go flat. Lift.
• Note: the middle part will be a little soft at first, but after room temperature it will harden due to the use of chocolate blocks.
• Chocolate Custard Muffin is ready to serve.

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