Finalmente ho scoperto perchè i miei muffins erano dei piccoli vulcani in eruzione! La causa era il mio forno con il suo programma ventilato. Giorni fa avevo raccontato a Barbara la mia disavventura, tanto che lei mi invitava a mandarle la ricetta, l’avrebbe provata con il suo forno statico, io nel frattempo che ero sempre più convinta che il problema era quello, li ho rifatti cambiando programma. Il risultato visivo lo potete vedere anche voi ma quello gustativo non vorrei esagerare... vi invito a provarli consigliandovi di gustarli dopo qualche ora o addirittura il giorno dopo se ci arrivano, Barbara ne sa qualcosa, li ha anche redone because it had happened at home ... of course I'll spare you the pictures of my ex muffins but I want to say with pride that this recipe is my creature!
Ah ... I forgot to tell you, because I like Japanese culture, Barbara advised me to give it a Japanese name, so we opted for the translation of "volcanoes."
With these muffins I want to give a smile to children of the department of neuro-physiology Saint Lucia Foundation in Rome hoping to help alleviate difficult times, increasing the courage and strength that show every day.
also participates in the contest: my sack of flour
Ingredients for 15 muffins
210 g flour 00 g 50
coconut flour 130 g brown sugar 100 g dark chocolate
180 ml milk 70 ml extra virgin olive oil 2 eggs
4 g of yeast (1cucchiaino)
a pinch salt
procedure
Put the chopped chocolate in hot milk, let stand for a few minutes and stir until completely dissolved. In a bowl mix all dry ingredients by sifting flour and baking powder in another bowl, mix the liquid ingredients, pour the liquid into the bowl of dry and mix quickly with a spoon. Pour the mixture into the pan of muffins with butter and dusted with flour or alternatively you can enter the paper cups and fill to about 3 / 4. Bake in oven at 190 ° C (static) preheated for about 20-25 minutes doing the toothpick test.
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