Baby Mandrake

For the baby mandrake, first soak the clay pots in water for about 1 hour. Then cut out suitably sized circles from baking paper and place them in the bottom of the pots so that no dough runs out. To do this, place a pot on baking paper 12 times, draw around it with a felt-tip pen and cut out the resulting circle.

Preheat the oven to 200 °C. Roughly chop the dark chocolate and set aside.

Combine the flour, cocoa, baking powder, baking soda and salt in a small bowl.

In a separate, larger bowl, beat the butter, sugar and vanilla extract with a hand mixer. Add the eggs one at a time and continue beating until fluffy. Stir in the buttermilk thoroughly.

Now fold the dry ingredients from the smaller bowl into the butter mixture. It is best to use a mixing spoon for this and do not mix too thoroughly or for too long, otherwise the muffins will quickly become too hard. Any remaining small lumps of flour will dissolve during baking anyway.

Remove enough batter for three muffins and place in plain muffin tins – this will end up as the “soil” in which the baby mandrakes “grow”.

Fold the chopped chocolate into the remaining batter and pour into the prepared clay pots. Place the clay pots and muffin tins in the oven for about 25 minutes, or until nothing sticks to a toothpick inserted into the center of the muffins when you pull them out.

Bake the muffins after

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