Solingen Cutlery Granada

GUARDINI - Muffin with Chocolate Chips

Recipe taken from the site Giallozafferano



Gardenia

With an extraordinary breadth of the range, Gardenia offers many ways to the imagination of consumers to express themselves. Made of stainless
Hi-Top, with non-stick coating Teflon ® DuPont first monolayer, Gardenia ensures perfect results and non-stick cooking.
The special steel used thermal conductivity ensures rapid and uniform cooking in the oven with sweet and savory foods.
The non-stick coating Teflon ® Before DuPont, specially designed for baking molds, mold ensures easy cleaning of sweet and full of mold dopo l’uso.







Ingredienti necessariì per 12 muffins:

• Bicarbonato 1/2 cucchiaino
• Burro 190 gr
• Cioccolato fondente gocce 80 gr
• Farina 380 gr
• Latte 250 ml
• Lievito chimico in polvere 1 bustina
• Sale 1 pizzico
• Uova 2 intere + 1 tuorlo
• Vanillina 1 bustina
• Zucchero 200 gr

glassa:
25 g albume
25 g succo di limone
350 g zucchero a velo

Preparazione:

Accendete the oven to 180 degrees.
Soften butter at room temperature and then whip (perhaps with the help of a food processor) with the sugar vigorously for several minutes until the mixture is creamy.
Break the eggs into a bowl and beat with a fork along with the milk, add the mixture (a little at a time and always beating) Cream butter and sugar and continue until the consistency will be very smooth, swollen and homogeneous. Mix in a bowl and sift the flour, yeast, baking soda, vanilla and salt and add gradually to mixture, until everything will be creamy and without lumps, add the last drops of chocolate, having take care qualcuna da parte per decorare la superficie.
Mettete l’impasto a cucchiaiate negli stampi da muffin (o nelle pirottine di carta) preventivamente imburrati e infarinati fino a riempirli per ¾, poi distribuite le gocce di cioccolato tenute da parte, sulla superficie e poneteli in forno per circa 20-25 minuti.
A cottura avvenuta dei muffin, che dovranno risultare dorati, spegnete il forno e lasciateli riposare lì dentro per 5 minuti a sportello aperto, dopodiché potrete estrarli e lasciarli raffreddare completamente.

Amalgamare gli ingredienti per la glassa, unire un goccino di acqua per renderla più fluida e decorare i muffin.