• 25 gr. Droste cocoa
• 1 egg
• 125 ml. milk
• 80 cc. corn oil
• 190 gr. flour
• 1 package baking powder
• Pinch of salt
• 110 gr. sugar
• Paper muffin forms

Preheat the oven to 200°C (400°F). Mix the egg, milk and oil together in a medium mixing bowl. Sift the Droste cocoa, the flour, baking powder and salt into the egg, milk and oil mixture. Add the sugar and beat with a mixer until you achieve a smooth, creamy batter. Place the paper muffin forms in the muffin pan. Fill the forms 2/3 full with the muffin batter. Place the pan in the middle of the oven and bake the muffins for 20 to 25 minutes. Turn the muffins out on a cake rack to cool.

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