INGREDIENTS :
185 g of chocolate chips
300 grams of flour
2 eggs
140 grams of sugar
165 g of sunflower oil
16 g Royal yeast
1 tablespoon vanilla extract
140 ml of whole milk
ELABORATION :
1. Preheat the oven to 180 °C and place our capsules in the cupcake tray, in this way we will prevent them from opening during baking. We booked.
2. In the mixer bowl, beat the eggs together with the vanilla extract, milk and sunflower oil. Then add the salt and sugar and mix well for a couple of minutes, until all the ingredients are integrated.
3. Add the previously sifted flour together with the yeast and mix well. We must not beat excessively, so we will prevent the muffins from being hard when baked.
4. Finally, we add the chocolate chips and mix with the help of a spatula.
5. We distribute the mixture in our cupcake capsules with the help of a spoon to make ice cream balls and bake for 20 – 25 minutes.
6. We will check that they are ready by poking them with a toothpick, when it comes out clean it is that they are perfect and ready to take out of the oven. Let it cold down.