Mini chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Muffin tin
Oven mitts
Rösti grater
Rubber spatula
Tablespoon
Teaspoon
Timer
Kitchen scales
Muffin paper cases
Cooling rack
Ice cream scoop
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 .
To prepare
Place the paper cases in the muffin tin.
Batter
Place the butter, sugar and salt in a bowl, mix using the whisk on a mixer. Whisk in the eggs and milk and continue to whisk until the mixture becomes lighter in colour.
In a bowl, mix the flour with all other ingredients up to and including the raising agent, stir into the egg mixture. Grate in the courgette, add chocolate chips, and mix well.
Use an ice cream scoop to fill the prepared muffin tin with the butter. Scatter the oats and chocolate chunks on top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
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