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Chocolate Muffins


				They are delightfully moist and full of energy, perfect to serve at coffee (or tea) break or for after-school snacks

				Preheat the oven to 160ƒC (325ƒF)

				Yield: 12 to 16 little muffins, 6 to 8 cm (2 to 3 in) in diameter

				Ingredients:
				- 200 g (6 oz) Noir Gastronomie, 61% cocoa
				- 50 g (1/4 cup) oil (with a neutral taste)
				- 4 eggs
				- 4 eggs
		- 60 g (1/3 cup) sugar		- 80 g (1/4 cup) honey
		- 30 g (3 tablespoons) flour		- 160 g (5-1/2 oz) almonds, finely ground
		- 150 g (1 cup) Muesli cereal		- 1/2 teaspoon baking powder

	Method:
	Melt the chocolate in the oil, using either a double boiler or a microwave oven.

	Using a mixer, beat the eggs. Add sugar, honey, and ground almonds, and continue beating until the mixture is white and frothy.

	Sift together the flour and baking powder. Lighten the chocolate mixture with a little of the egg mixture, then add it to the remaining egg mixture.

	Finish by incorporating the sifted ingredients delicately, followed by the cereal.

	Pour into small rings placed on a baking sheet or into muffin molds.

	Bake at 160ƒC (325ƒF) for about 20 minutes or until the point of a knife inserted in the center comes out clean. Remove rings or unmold immediately.

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