Sift all-purpose flour and add yeast, sugar, and a pinch of salt into a bowl. Mix in beaten eggs, evaporated milk, oil, and Terana Ground Cardamom into bowl with a spatula until smooth.


Chop chocolate, incorporate it into batter, cover bowl and place in fridge while oven preheats to 390° F. Once oven reaches set temperature, pour batter into molds and bake for 20 minutes, or until “cake tester” (toothpick or skewer) comes out clean and with no streaks of batter after inserting it in the center of muffins.


Remove the mold from the oven and let rest for 5 minutes. Then demold muffins and let cool in a cooling rack.




1 ⅛ cups all-purpose flour

½ tbsp yeast

½ cup sugar

1 teaspoon Terana Ground Cardamom

1 egg

½ cup evaporated milk

3 ½ tablespoons of sunflower oil

1 ¾ (75 g) bars of milk chocolate


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