A reinterpreted recipe for classic chocolate muffins, typical of the American culinary tradition.
These soft, organic treats are the perfect solution for breakfasts, snacks, birthday parties and outdoor picnics. Quick and easy, they can be prepared in minutes by mixing dry and liquid ingredients.
Try making these ORGANIC MUFFINS in a gluten-free version, with organic Quinoa Flour and organic Buckwheat Flour, filled with banana, hazelnuts and dark chocolate.
Healthy, genuine and with a unique taste!
- Preparation: 10 minutes
- Dosi: 8 - 12 muffins
- Difficulty: Easy
- Baking time: 25-30 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 40 g Organic Toasted hazelnuts Spigabuona, coarsely chopped
- 120 g Wholemeal Quinoa Flour Spigabuona
- 70g Wholemeal Buckwheat Flour Spigabuona
- 60 g Organic whole hazelnuts flour Spigabuona
- 2 large eggs
- 60 g blond cane sugar
- 110 g ghee butter
- 30 g plain yogurt
- A pinch of sea salt
- 2 teaspoon baking powder
- 3 ripe bananas, mashed with a fork
- 90 g dark chocolate (75%cocoa), coarsely chopped
PROCEDURE
Preheat the oven to 180 degrees.Line a muffin pan with 12 paper liners or use silicone muffin molds. In the bowl of a stand mixer beat the eggs with the sugar until light and pale in color.Stir in the melted butter and the yoghurt
In another bowl, combine the flours, salt, baking powder and stir the dry ingredients into the egg mixture, until just combined. Add the bananas, hazelnuts, and chopped chocolate and mix gently. Divide the batter among the muffin holes, place in the oven, and bake for 25 to 30 mins, until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry
Remove from the oven and let cool briefly, then invert onto a cooling rack to cool completely.
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