…because calling them “Zebra Muffins” would be too much. What my brother wanted, was a simple white and chocolate cake muffin. What I wanted was something with a little twist in outer appearence, yet delicious.

This uffin recipe is probably the most European I have ever tried. It is light, fluffy, not too sweet. This is the thing about European cakes. They make you want more. These muffins make a perfect sweet sunday breakfast with a tall glass of milk an a spoon of nutella.

Our winter holiday here is almost over and afterspending the first 5 days of it in bed with a fever I guess… it is time to relax :D. Therefore the muffins. They possess stimulating force.

Check this one out, chillers

Striped Muffins

(makes 12 muffins)

150 g (1 1/4 cup) flour
3 tsp baking powder
1 pckt. vanilla pudding powder
125 g (1/2 cup + 1 tbsp) sugar
1 tsp vanilla extract
4 eggs
150 g (1 stick + 1 tbsp) butter, softened

1 tbsp cocoa powder
1 tbsp milk

Preheat oven to 175°C (350°F). Line a muffin pan with paper molds.
Mix flour, baking powder and vanilla pudding powder in a bowl. Set aside.

Put butter, sugar, eggs and dry ingredients into a mixing bowl and beat with mixer until the dough becomes even.

Pour half of the dough into a bowl and set aside. Add cocoa powder and milk to the leftover dough and incorporate these ingredients.

To make striped muffins, place 1 tsp white dough, then dark dough on top in the middle of the muffin molds. Continue like this until the molds are about 2/3 full.

Bake for 25 minutes and then, have a bite :)