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Recipes updated 2012-08-21 22:56:38.

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Triple chocolate Muffins

Category: cooking - cakes

Preparation: quite easy and quick, has low fats.
Inspiration from an american blog, with some modifications. Original measuring units in "cups" have been left
(1 cup = 237 ml = 237 gr water but not sugar nor flour)
With these quantities you make 12 normal or 6 jumbo muffins.

Ingredients:
125 gr (1 cup) all purpouse flour
60 gr (1/2 cup) whole wheat flour
200 gr (1 cup) sugar
1/2 teaspoon salt
30 gr (1/4 cup) unsweetened cocoa powder
1 leaven dose (2 teaspoon)
5 spoons apple juice
1 spoon white vinegar
120 ml (1/2 cup) milk
2 spoons seed oil (of peanuts, see note)
1 egg
60 gr (1/3 cup) dark chocolate chips
chocolate cream (Nutella)
6/12 hazelnuts

Preparation:
Wisk well dry ingredients (flours, sugar, salt, cocoa, leaven) between them and liquid ones (juice, vinegar, milk, oil, egg yolk and white) between them.
Combine liquid and dry ingredients and mix.
Add chocolate chips and mix.
Pour in muffin pan with a spoon.
Add a chocolate cream teaspoon in any muffin center, then put a whole hazelnut at the center of any muffin, drowning in paste.
Bake at 180°C for 25 minutes in already warmed-up oven.

Note: instead of chocolate cream and hazelnut can use apricot jam, but muffin will become double chocolate !
Note: the trick to make a good leaven is to keep separate dry and liquid ingredients and mix them at end. Once together pay attention not to over-mix them.
Note: When an oil reaches its 'smoke point' looses its own characteristics and molecula starts decompose. Further increasing temperature, toxic substances are generated.
Ovening for instance at 180°C / 355°F better not to use Corn, Soya, Sunflower oil.
To get further details see Smoke Point.
Muffin Gocce Cioccolato

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