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Fernanda

Fernanda López

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Recipe of Chocolate Muffins
Recipe

Chocolate Muffins

20 mins
20 mins
Low
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Succulent muffins with three types of chocolate: dark, with milk and white. Ideal for breakfast, for dessert at lunch or snack, so rich, easy and fast they are.
Learn more about Fernanda López

Ingredients

12 portions
  • 2 cups Flour for Gamesa® Hot Cakes
  • 1 tablespoon baking soda
  • 2 eggs
  • 200 grams butter, at room temperature
  • 1 cup milk
  • 1 cup sugar
  • 3/4 cups powder chocolate
  • 1 stick dark chocolate, crushed
  • 1 stick White chocolate, (preferably to melt)

Preparation

Preheat the oven to 200 ° C. Sift the flour, the mopping powder and the chocolate powder.
Beat the butter and once creamy, add the eggs and sugar.
Since there are no lumps add the dark chocolate in pieces or squares.
Empty the mixture in the cups placed in molds, a little above half (3/4 parts approximately) and cook for 15 to 20 minutes or until a knife comes out clean.
Once well cooked, remove from the oven and let it cool. Meanwhile, melt the white chocolate in a bain-marie or microwave (10 to 10 seconds).
The muffins are already cold and melted the white chocolate, put it in a bag, cut one of the corners and decorate the pancakes.

PRESENTATION

Serve, you can decorate with strawberries.

TIPS

To make the white chocolate harden faster, put a few seconds in the freezer.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Armando Fernando
06/08/2019 20:43:44
Se ven muy ricos

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