Junior chef
Utensils
12-hole muffin tin
Apron
Bowl
Cooking spoon
Cup
Measuring cup
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Measuring cup
Empty the yoghurt into a small bowl and set aside. Rinse out the pot and dry thoroughly, use as a measuring cup.
Batter
Finely chop the chocolate. Mix the chocolate, flour, almonds, vanilla sugar, baking powder and salt in a bowl.
Combine the blood orange juice, eggs and reserved yoghurt, add to the flour, mix to form a batter.
Place the paper cases into the 9 holes of the muffin tin. Divide the batter between the muffin cases.
Blood orange
Remove the peel from the blood orange, cut the orange into slices. Spread the orange slices on top of the muffins, sprinkle with sugar.
Bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the muffins from the tin, leave to cool on a rack.
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