No Butter! Chocolate Muffins Ready for the Oven in 5 Minutes

Measure and add 80g white sugar, 150g cake flour, 20g pure cocoa powder, and the baking powder into a bowl in that order. There is no need to sift the cake flour.

Using a whisk, poke and press through the dry ingredients to break up any lumps while slowly mixing everything together. Eliminate any clumps of sugar, cocoa, and flour so the mixture looks as if it had been sifted.

Add 50g rice bran oil and 50g milk to the same bowl. Use an oil with no color or aroma.

Crack in the egg, press the whisk against it to break it up, then mix slowly with large circular strokes.

Switch from the whisk to a rubber spatula, scoop from the bottom and lift, folding the batter with a cutting motion. Once almost no floury texture remains, the batter is done.

Place the chocolate bar on a thin cutting board, set the knife on a narrow section, and press down with your body weight to break it into coarse pieces. If the pieces are large, cut into them randomly from above. Stop while the chunks are still roughly and generously sized.

Add the chopped chocolate to the batter and fold it in gently with a rubber spatula until evenly distributed throughout.

Preheat the oven to 170°C. Line up 4 muffin cups (such as gathered cupcake molds) on a baking tray.

Scoop the batter with an ice cream disher, put an equal amount into each muffin cup, transfer to the baking tray, and bake in the oven at 170°C.

While they bake, boil water in a small saucepan, break the white chocolate into a bowl, and melt it in a hot water bath.

When they are done, insert a bamboo skewer or toothpick into the center; if nothing comes out or only a few crumbs of batter cling to it, they are baked through. Remove the melted white chocolate from the hot water bath and let it cool, stirring, until it thickens slightly.

Working over a sheet of parchment paper, pour the white chocolate over the muffins and scatter the dried raspberries over the center.