Eclair or muffin?

Nuts Overload Chocolate Muffin

Ingredients

1 cup evaporated or freshmilk plus 1 tbspn vinegar
2 cups all purpose flour
½ tspn salt
1 tbspn Baking powder
½ tspn Baking soda
½ cup cocoa powder
½ oil
1 cup light brown sugar
1 tspn vanilla
1 egg

½ cup chopped cashew nuts
½ cup choppedWalnuts
½ chocolate chips
Or nuts of your choice

Yields 6 high rise tulip muffin
12 small muffins

Baking temp 180c 20 to 25 minutes

Combine milk and vinegar to curddle set aside

Mix dry ingredients flour,baking powder,soda,salt (optional) except sugar set aside
In another bowl combine milk mixture, oil ,sugar and egg mix well and sift in the dry ingredients and combine as a result of thick consistency.
Add half of the chocolate chip,half of nuts
Remainings for toppings.
Divide the batter into muffin pan with liners and bake on preheated oven 20 to 25 minutes

Very easy enjoy!!!

Have you tried MUFFIN MIX PANCAKES? They are SO GOOD!😍
Directions 👉 https://bit.ly/3q2I8ru

2-ingredients - 5-minutes to make - SO EASY and so many Flavors!

Ube Pastillas Muffin Yields 12 regular size muffin 6 high rise muffin Ingredients Topping ¼ cup condensed milk 1 cup milk powder Muffin 2 cups all purpose flour 1 tbspb baking powder ½ tspn salt ½ cup evap milk 2 large eggs ½ cup oil ½ cup ligt brown sugar or white 1 tbsbn ube flavorade by bakersfield or any ube flavoring, First mix the topping and set aside In another bowl Combine dry ingredients in a bowl set aside In another bowl combine the remaining ingredients Then sift in the dry ingredients do not over mix Theb pour in muffin pan with liner or tulip liner divide the batter equally, Then put the toppings and you can eat the excess topping later 😅 Bake the muffin on preheated oven 175c 20-25 mins test by inserting a toothpick When comes clean its done Enjoy!! #ubepastillasmuffin #muffin #pangnegosyo #pastillasmuffin #yourmayoresfood

An éclair (English: /ɪˈklɛər/ ⓘ ih-KLAIR[1] or /eɪˈklɛər/ ay-KLAIR,[2] French: [eklɛːʁ] ⓘ; lit. 'lightning') is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing.[3] Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob[4] (lit. 'Jacob's staff'). A similar pastry in a round rather than oblong shape is called a religieuse.