Red Wine Chocolate Muffin 2

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

Finely grate or chop the chocolate.

In a bowl, mix the flour, baking powder, cocoa powder, cinnamon, nutmeg and the grated chocolate well.

In a second bowl, beat the eggs, softened butter, sugar, vanilla sugar and red wine until frothy.

Briefly fold the dry ingredients into the red wine mixture, only until no flour is visible.

Fill the batter into the cases, filling each about two-thirds full.

Bake in the preheated oven for 20–25 minutes, until the muffins have risen and a skewer comes out almost dry.

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