Sugar is mixed with melted butter and the oil. Add eggs one by one, vanilla, ayryanat, beetroot and chocolate. Mix everything well. Separately mixing the remaining dry ingredients and add to the

Put the sugar in a bowl. To it add egg and mix well with a fork, then add baking soda (observe the order in which the products are set to get soft chocolate muffins). Then add the oil and mix gently

Divide the egg whites and yolks. Smash the chocolate with the butter put them to melt in a water bath. Beat the egg whites with a pinch of salt on foam, as kisses. While away in a deep pot put sugar

Sugar egg and beat with a mixer. Sift flour, cocoa and baking powder. Separately, mix the milk (at room temperature) and the butter. In court shuffle wet products, and in another - dry. Mix them and

Approximately 280-300 g pumpkin is boiled and passaged. Transfer the pumpkin in a convenient container and to it add the eggs, the oil, sugar and vanilla sugar (vanilla sugar can be replaced with

Preheat the oven to 150-160C degrees. Put the pieces of paper for cakes in shapes. In a large bowl mix all dry ingredients and mix them with wire (also able to sift). To add the dry ingredients and

Beat the eggs and sugar. They add vanilla, the oil, milk and sifted flour. Stir the mixture until a homogeneous mixture with a mixer. To this mixture add the chocolate. Greased bottom of the pan with

Mix all ingredients and mix well. The mixture was transferred into molds for muffins. Bake at 180C for about 20 minutes. * Of these amounts are received 10-12 muffins. * The original recipe is

In a bowl is broken soft butter with sugar. Add vanilla and one by one - the eggs. The chocolate is melted and is poured to the mixture. Finally put starch and flour with baking powder. The mixture

Stir well with mixer eggs and sugar, add melted butter and milk and stir until homogeneous. In a separate bowl sift flour, cocoa and add them vanilla and baking powder. Then mix the two mixtures as by

All mix, Pour into custard cups or muffin and bake for about half an hour. Fan - 150C, plain - 160C. Before you pour the mixture into cups, coating them with sunflower oil and bake.

Sift the flour with the baking powder in a deep bowl. Add the ground hazelnuts, sugar and beaten eggs. The chocolate spread was warmed gently stirred with the oil and milk, in which the instant coffee

We two mixtures. In two hearts beat eggs with sugar and salt to graying. Add the melted butter and melted chocolate. Beat again. Add chocolate (milk powder), starch, flour and 1 tsp baking powder in

Stir very well the eggs with the sugar, then the oil, flour mixed with baking powder, vanilla. A fairly thick porridge, to which we add grated apples mixed with cinnamon (not squeeze them because

Eggs are broken with sugar until fluffy. Add pre-sifted with baking powder, flour, spoon by spoon. Stir with a wooden spoon. Pour into muffin trays, as previously put paper baskets. Filled almost to