Perfect recipe for chocolate muffin
Muffins are the perfect snack to take with you wherever you go. Check out our easy recipe for soft, moist and fluffy chocolate muffins every time.
In addition to making your mouth water, this snack will bring you the anti-stress benefits of CBD, for a moment of gourmet relaxation.
- Salad bowl
- Cake scraper
- Muffin tin
- 100 g of quality dark chocolate
- 30 g butter
- 40 g of dark brown sugar
- 2 eggs
- 120 g of organic plain flour
- 6 g baking powder
- 5 g of cocoa
- 50 ml cream 30%
- 2 tablespoons coconut oil
- 5ml hemp oil 5%
- A handful of chocolate pieces
- Hemp or sesame seeds
1. Melt 100 g of chocolate with 30 g of butter in a water bath or carefully over a low flame.
You can also put the chocolate and butter in the oven for a few minutes, but you must keep an eye on it.
2. In a bowl, beat the 2 eggs with 40 g of sugar until fluffy.
3. In a separate bowl, mix 120 g of flour with 5g of cocoa and 6g of baking powder.
4. Gently combine the cooled chocolate mixture to the egg mousse and mix well.
5. Add the flour mixture and mix gently, then add 50ml of cream, 2 tablespoon of coconut oil and 20 ml of hemp oil.
6. Pour in a handful of chocolate pieces and seeds into the mixture and combine.
7. Fill the molds so that the mass is at least 2 cm below the edge.
8. Bake for 10min at 220°c and finish the cooking at 180°c for about 25 min.
The secret to get domed tops on your chocolate muffins is to start baking them at a high heat. This high heat will rapidly begin evaporating the water in the muffins, creating steam which helps the muffins to rise quickly. Once the muffins have the initial burst of heat, they will finish baking at a lower temperature to prevent them from burning or becoming dry. To know when they are cooked all you have to do is stick a knife into the centre of your muffin: the dough should no longer stick to your knife.
9. Sprinkle the tops of your muffins with chocolate chips, seeds or decoration to make them pretty.
To get even more chocolate in your muffins you can reduce the amount of flour called for in the recipe and replace it with cocoa powder.
Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender and moist when cooled.
These chocolate muffins can easily be made vegan by substituting the egg for 60ml of applesauce or 2 mashed bananas.
Soyez le premier à saisir un commentaire !
Cookie with CBD