This week my children's teachers have excelled themselves. From Monday to Friday I have been running from one desk to another, helping, explaining things and teaching my kids. I hope that this Monday the situation will change and teachers will teach again. This weekend I decided to do nothing. No multiplication tables, orthography, craftworks or English words.

I was relaxing in the kitchen while making a colourful and yummy dessert for my family. Speckled, vanilla-chocolate cupcakes with fruit and white chocolate calmed me down, and my family had a sweet afternoon tea. I particularly like cooking and baking when I don't have to do it. My children like all types of fruit. I don't have to smuggle in vitamin bonuses in secret, but I still hide bilberries in the icing. Just like that, so it is surprising.

Ingredients (6 muffins)
150g of flour
75g of brown sugar
60ml of oil
180ml of milk
1 tablespoon of cocoa
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of apple vinegar
100g of white chocolate
blueberriesand currants for decoration

Heat the oven up to 175C.
Mix the flour with the sugar and baking powder in a bowl. Mix the oil with the milk, vanilla essence and vinegar in a separate bowl. Mix the dry with the wet ingredients. Split the dough into two equal portions. Add the cocoa to one of them and mix it in. Put the two kinds of dough spoon by spoon into a small muffin cake tin or a small cake tin with a "chimney". Bake for 20-25 minutes. Decorate with the fruit and white chocolate.

Enjoy your meal!

Try also
Small Easter cake for the Easter basket
Spring lemon muffins with poppy seeds
Shortbread muffins full of fruit