{"id":1442,"date":"2016-02-19T15:54:57","date_gmt":"2016-02-19T13:54:57","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=1442"},"modified":"2024-04-28T17:15:30","modified_gmt":"2024-04-28T15:15:30","slug":"schoko-cranberry-kurbiskern-muffins","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=1442","title":{"rendered":"Schoko-Cranberry-K\u00fcrbiskern-Muffins"},"content":{"rendered":"<p><b>Zutaten (f\u00fcr 12 Muffin-Formen):<\/b><br \/>\n100 g geriebene Bitterschokolade, 75 g Weizenvollkornmehl, 75 g geriebene K\u00fcrbiskerne, 3 EL getrocknete Cranberrys, 1 KL Backpulver, 200 g Schafsmilch-Joghurt, 2 Eier, 8 EL Raps\u00f6l, 1 EL Ahornsirup, 2 EL Rohrohrzucker, gehackte Pistazien f\u00fcr die Verzierung<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/muffin_schokuek.jpg\" width=\"400\" height=\"300\" alt=\"Schoko-Cranberry-K\u00fcrbiskern-Muffins\" title=\"Schoko-Cranberry-K\u00fcrbiskern-Muffins\" \/><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nDen Backofen auf 180\u00b0 C vorheizen. Cranberrys klein hacken. Das Weizenvollkornmehl, die Bitterschokolade und die geriebenen K\u00fcrbiskerne mit dem Backpulver mischen. <\/p>\n<p>Die Eier, den Joghurt, die gehackten Cranberrys, den Ahornsirup, den Rohrohrzucker und das \u00d6l mit der K\u00fcchenmaschine verquirlen. Danach die gemischten Zutaten rasch unterr\u00fchren.<\/p>\n<p>Den Teig gleichm\u00e4\u00dfig auf 12 Muffin-Formen verteilen. Die Oberfl\u00e4che etwas glatt streichen und den gehackten Pistazien bestreuen. Im Ofen bei 160\u00b0 C Hei\u00dfluft ca. 25 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 12 Muffin-Formen): 100 g geriebene Bitterschokolade, 75 g Weizenvollkornmehl, 75 g geriebene K\u00fcrbiskerne, 3 EL getrocknete Cranberrys, 1 KL Backpulver, 200 g Schafsmilch-Joghurt, 2 Eier, 8 EL Raps\u00f6l, 1 EL Ahornsirup, 2 EL Rohrohrzucker, gehackte Pistazien f\u00fcr die Verzierung Zubereitung: Den Backofen auf 180\u00b0 C vorheizen. Cranberrys klein hacken. Das Weizenvollkornmehl, die Bitterschokolade [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[365,392,360],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1442"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1442"}],"version-history":[{"count":2,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1442\/revisions"}],"predecessor-version":[{"id":3817,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/1442\/revisions\/3817"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}