Stracciatella Muffins

Ingredients

• 125 g butter
• 1 vanilla pod
• 250 g spelt flour Type 1050
• 1 tsp Baking powder
• a pinch of salt
• 75 g raw cane sugar
• 2 Eggs
• 125 ml milk (3.5% fat)
• 1 ripe banana (ca. 150 g)
• 100 g dark chocolate (at least 70% cocoa)

Instructions

1. 1.

   Melt the butter and let it cool slightly. Split the vanilla pod lengthwise and scrape out the seeds with a knife. Mix the vanilla seeds with flour, baking powder, salt, and sugar. Whisk the eggs with the liquid butter and milk. Peel the banana and mash it finely with a fork.

2. 2.

   Combine all ingredients together and stir until a smooth batter forms. Chop the chocolate finely and fold it in quickly. Line a muffin tin with paper liners, fill with batter, and bake the Stracciatella Muffins in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) on the middle rack for about 20 minutes.

3. 3.

   Remove the muffins from the oven, let them cool slightly, take them out of the tin, and allow them to cool completely on a wire rack.