far I have made several attempts with the muffins and many failed, but they won my fears! If nothing else I can tell you some secrets that I think I got it! The wet ingredients into dry ingredients must be paid and not vice versa ... when you mix the ingredients to do so rather briefly ... the mixture must be finally abbastanza consistente altrimenti quando i muffin si gonfiano in cottura non si formerà in superficie la classica semisfera ma otterrete dei muffin piatti piatti....passiamo alla ricetta di questi muffin banana e cioccolato che oltre ad essere riusciti nella forma hanno anche un ottimo sapore!!!
Con queste dosi si ottengono una ventina di muffin.
Ingredienti umidi:
2 banane
100 g di burro
1 bicchiere di latte
1 uovo
Ingredienti secchi:
270 g di farina 00
30 g di cacao
150 g di zucchero
100 g di cioccolato
1 bustina di lievito
1 pinch of salt
Procedure:
In a bowl mash the bananas with the help of a fork.
Ingredienti umidi:
2 banane
100 g di burro
1 bicchiere di latte
1 uovo
Ingredienti secchi:
270 g di farina 00
30 g di cacao
150 g di zucchero
100 g di cioccolato
1 bustina di lievito
1 pinch of salt
Procedure:
In a bowl mash the bananas with the help of a fork.
Add mashed bananas to all other wet ingredients: a glass of milk, egg and melted butter cooled down now.
In another bowl mix all dry ingredients: flour, cocoa, sugar, grated chocolate, yeast and salt.
Pour the wet ingredients into dry ingredients.
Stir with a spatula or a spoon.
Pour the mixture into buttered and floured molds for about 2 / 3 of their height (although silicone I have them greased and floured the same as the unfortunate past experiences).
Bake at 180 degrees for about 15-20 minutes (or until inserting a toothpick into the muffin comes out clean and not dry).
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