Hello boys and girls!
I know it’s been so long since I write, but in recent times have been very busy with my thesis. The day of the session has come and anxiety is at very high levels. I’m not used to speaking in public or even to talk in front of a microphone. I hope everything goes.
This month in the Bloggalline group was organized another “recipe exchange” and I have been coupled to Cecilia. So today I present a recipe blog “Idee in pasta & in pentola“. I made some changes to the original recipe that you can see here.
Muffins with white chocolate and coconut
- 300 g flour 00
- 80 g of coconut flour
- 100 g of fructose
- 16 g of yeast powder for cakes
- 3 medium eggs
- 200 ml of milk
- 150 g of white chocolate
- 170 g of butter
- 400 g of white chocolate
- 100 g of butter
- coconut flour q.s.
In a bowl combine the dry ingredients: the flours, sugar and yeast.
Melt 150g of white chocolate in a double boiler, add the very soft butter and mix everything.
In a bowl beat the eggs and slowly add the mixture butter / chocolate, diluted with milk.
Combine the liquid ingredients to dry ones and stir with a whisk until the mixture is smooth.
Arrange the paper cups into muffin mold and fill up to three quarters.
Bake in preheated oven at 180 ° C for about 20 minutes. Remove the cups from the mold and let them cool on a wire rack.
Melt the remaining chocolate in a double boiler and add the butter. Pour abundant coconut flour in a bowl.
Dip the muffins in chocolate and then into the flour.