Walnut Chocolate Muffin

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Look, what exquisite patterns! .. A marble cupcake always turns out to be surprisingly beautiful, with an original, one-of-a-kind pattern, like a pattern on leopard wool or stripes on a zebra. By the way, this is a slightly complicated version of the famous Zebra pie. But even a novice cook can bake such a beautiful and delicious chocolate-nut cake with simple products! There is only one unusual ingredient among them - nut flour. It is obtained by pressing oil from walnuts; home counterpart - nut kernels, crushed in a blender or coffee grinder. Just one tablespoon of nutmeal is enough to give the dough a nice beige shade and a light nutty flavor (or, to be precise, it is recommended to add 10 g of nutmeal to 100 g of wheat). And one more thing: baking becomes more useful!

Walnut, brought to our region from Central Asia over a thousand years ago, is rightly called the Tree of Life! After all, nuts contain a huge amount of proteins, vitamins, micro and macro elements, volatile, lecithin, polyunsaturated fatty acids. In addition, walnuts are leaders among other species in terms of antioxidants. All these useful substances are also found in nutmeg, so adding it to various dishes is a great idea. And not only in bakery products, but also in salad dressings, cereals, sauces and gravy. I suggest that you first try the nut-chocolate muffin for tea!

Time for preparing: 50 minutes
Servings Per Container: 10

Ingredients for Walnut Chocolate Muffin

5 eggs;
180-200 g of sugar;
100-120 ml of sour cream;
100-120 g of butter;
225 g of wheat flour;
1 tbsp. l nut flour (full with a slide);
1 tbsp. cocoa powder;
1.5 hours baking powder;
walnuts, chocolate chips - optional;
1/6 teaspoon salt;
1 teaspoon of sunflower oil to lubricate the mold.

The method of preparation of nut-chocolate cake

Prepare the products: wash the eggshell with soap, thoroughly clean the nuts, melt the butter.

Beat eggs and sugar - you can just stir with a spoon, you can use a whisk, but it's better to beat with a mixer for a couple of minutes at a low speed: it will be more magnificent.

Add sour cream to the whipped mass and mix. Cream and mayonnaise are also suitable - which can be found in the refrigerator. But I use only homemade mayonnaise, so in baking, replace it with low-fat sour cream.

Pour melted butter into the dough - it’s not hot, but warm, and stir again.

Now sift the wheat flour mixed with baking powder. It is desirable to sift, so that no lumps get into the dough, and the flour becomes more airy: then the baking will be more magnificent.

Stir - it turns out a dough of medium density, in consistency similar to thick sour cream. Divide it into three equal parts.

Pour a spoonful of cocoa powder in one part of the dough, a spoonful of nutmeal in the second, and leave the third part white.

After mixing, we get chocolate and hazelnut dough. To make the cupcake even tastier, you can add a little chopped walnuts to the nut part, and pour chocolate chips into the dough with cocoa. Experiment by adding raisins, dried fruits, poppy seeds, berries, candied fruits to the dough - there are many options, and it will be delicious and beautiful anyway!

Lubricate the cake pan with sunflower oil and start spreading the dough in portions: white, dark, nut. You can use a shape with a hole, round or rectangular.

Then spread the second layer of dough with a spoon, alternating colors.

Having laid out everything, you can gently hold a toothpick, immersing it in the dough. Here is a patterned cupcake!

We put the mold in the oven, heated to 180 ºС. Bake at an average level for 30-40 minutes. The exact time will depend on the size of the mold and the height of the cake. In the form with a hole, it will bake faster, and when baking in a rectangular, it will take more time. A cupcake is ready when the bamboo skewer comes out of the dough dry, and the top crust is beautifully browned, acquiring a golden brown color.

To make the cupcake easily come out of the mold, gently pry its edges with a silicone spatula or knife (carefully so as not to scratch the mold), then cover with a dish and turn over. Not shaking out? Cover the mold with a damp towel, let it stand for 5-7 minutes. The cupcake is steamed and will come out easily, being on a dish.