Red Wine Chocolate Muffin 1

Preheat the oven to 160 °C fan (convection) and line a muffin tin with paper cases.

Grate the chocolate. Separate the eggs and whisk the egg whites until stiff.

Thoroughly mix the flour, baking powder, cinnamon and cocoa powder in a bowl.

Beat the egg yolks, oil, sugar, vanilla sugar and red wine in a second bowl until frothy.

Quickly stir the flour mixture into the egg-yolk mixture, then fold in the grated chocolate. Finally, gently fold in the egg whites.

Fill the batter into the cases, filling them to about two-thirds.

Bake in the preheated oven for about 20–25 minutes, until risen and a skewer comes out clean.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack.

Decorate as desired, for example with powdered sugar, chocolate glaze or grated chocolate.