Empty My Fridge
Triple Chocolate Muffins
Ingredientes
- Flour1 ¾ xícara
- Cocoa powder½ xícara
- Baking powder2 colheres de chá
- Baking soda½ colher de chá
- Salt¼ colher de chá
- Sugar¾ xícara
- Egg2
- Oil⅔ xícara
- Buttermilk1 xícara
- Vanilla1 colher de chá
- Dark chocolate60 g
- Chocolate60 g
- White chocolate60 g
Modo de preparo
- Preheat the oven to 190 C (375 F). Line a muffin tin with paper liners or grease it lightly.
- Sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar in a large bowl.
- Stir the chopped milk, dark and white chocolate into the dry mixture.
- Whisk the eggs, buttermilk, oil and vanilla in a separate bowl until smooth.
- Pour the wet ingredients into the dry and mix gently until just combined, leaving a few lumps.
- Spoon the batter into the muffin cups, filling each about three-quarters full. Press a few extra chocolate chunks on top of each.
- Bake for 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes, then move to a wire rack to cool completely.
Resumido do vídeo de The Cooking Foodie. Assista para ver os detalhes.
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