Chocolate muffins – Des Chocolatines http://deschocolatines.com/ Wed, 05 Jan 2022 00:42:58 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.2 https://deschocolatines.com/wp-content/uploads/2021/11/des.png Chocolate muffins – Des Chocolatines http://deschocolatines.com/ 32 32 From raspberry and white chocolate muffins to sesame broccoli: our eight best vegan recipes of the day! https://deschocolatines.com/from-raspberry-and-white-chocolate-muffins-to-sesame-broccoli-our-eight-best-vegan-recipes-of-the-day/ Tue, 04 Jan 2022 13:51:03 +0000 https://deschocolatines.com/from-raspberry-and-white-chocolate-muffins-to-sesame-broccoli-our-eight-best-vegan-recipes-of-the-day/ On your marks, get set, recipes! Here are our fresh from the mill recipes just released in one convenient place! These are the best vegan recipes of the day, and are now part of the thousands of recipes on our Food Monster Application! Our new recipes include muffins and juice, so if you’re looking for […]]]>


On your marks, get set, recipes! Here are our fresh from the mill recipes just released in one convenient place! These are the best vegan recipes of the day, and are now part of the thousands of recipes on our Food Monster Application! Our new recipes include muffins and juice, so if you’re looking for something new and delicious, these are the recipes for you!

We also recommend that you download the Food Monster Application – with over 15,000 delicious recipes, this is the largest resource of meat-free, vegan, plant-based, and allergen-free recipes to help you stay healthy! And don’t forget to check out our archive of popular trends!

1. Raspberry and white chocolate muffins

Vegan Raspberry White Chocolate Muffins

Source: Raspberry and White Chocolate Muffins

We all need a convenient, quick, and easy muffin recipe. These Raspberry and White Chocolate Muffins from Claire Swift and Sarah Biagetti have a sweet vanilla muffin base and include raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to prepare and simple enough for older children to prepare on their own. These are particularly popular with children because the muffin is delicious, light and still slightly sticky when baked. Reprinted with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift

2. Butternut squash juice (winter melon juice)

Vegan Butternut Squash Juice (Winter Melon Juice)

Source: Butternut squash juice (winter melon juice)

Traditional recipe for butternut squash juice with lemon, black salt, pepper and mint. It is naturally detoxifying, boosts the immune system, and helps build mental clarity. Try this Ash Squash Juice (Winter Melon Juice) from Jamie Raftery!

3. Sesame broccoli

Vegan sesame broccoli

Source: Sesame Broccoli

Broccoli is a very interesting vegetable. This sesame broccoli from Raymund Macaalay has that thick texture and nutty flavor that is quite difficult to find on other vegetables. On its own it can taste very basic, but with the right seasoning it can be really wonderful which is exactly what this recipe achieves!

4. Asian coleslaw with cashew nuts

Vegan Asian Coleslaw with Cashews

Source: Asian Coleslaw with Cashew Nuts

Asian coleslaw is a very popular salad (usually served as a side salad) that always includes chopped raw cabbage and sometimes other grated vegetables. The name slaw is a shorthand for coleslaw. Asian coleslaw is similar to regular coleslaw, but the dressing is usually infused with sesame oil, soy sauce, ginger, olive oil and rice vinegar… etc. dressing-based. This SC Chuang Asian Cashew Coleslaw is a great way to eat your colors, so fresh, crunchy and mouth-watering! It’s delicious and healthy!

5. Chocolate buckwheat porridge

Vegan Chocolate Buckwheat Porridge

Source: Buckwheat Chocolate Porridge

This Maggie Wescott Chocolate Buckwheat Porridge is a decadent gluten-free vegan breakfast recipe that’s ready in under 15 minutes. Requiring just four simple ingredients, you’ll quickly fall in love with this easy-to-prepare breakfast option.

6. Creamy Spaghetti With Wild Mushrooms

Creamy Vegan Spaghetti with Wild Mushrooms

Source: Creamy spaghetti with wild mushrooms

You’re 10 ingredients away from one of the creamiest, decadent spaghetti dishes you’ve ever tried. The whole wheat spaghetti is tossed in a smooth vegan parmesan sauce and topped with dried porcini mushrooms, thyme, sage and sea salt. This creamy wild mushroom spaghetti from Anna Bannister is bursting with fresh, herbal flavors!

7. Moroccan spaghetti with spinach and walnut pesto

Moroccan vegan spaghetti with spinach and walnut pesto

Source: Moroccan spaghetti with spinach and walnut pesto

If you’re looking for something fresh and light that isn’t fancy, look no further with this Moroccan-style spinach and walnut pesto spaghetti from Dan Waters. Moroccan spiced vegetables combined with a fresh tasting spinach and nut pesto create one of the most amazing spaghetti dishes you have ever tasted.

8. Blueberry cake with coconut frosting

Vegan Blueberry Cake with Coconut Frosting

Source: Blueberry Cake with Coconut Frosting

This Blueberry Cake with Coconut Frosting by Hana Mendes is a gluten-free cake in disguise. The texture is so amazing that no one will ever know it’s gluten free unless you tell them. Fresh blueberries are mixed into the batter, adding little touches of fruity flavor to each bite. The frosting is a combination of coconut cream and coconut yogurt that works like a dream. Finally, blueberry powder is used to give it a beautiful purple color. You must try to make this vegan blueberry cake! It’s beautiful and the berries delicious!

Learn how to cook plant-based meals at home!

Vegan Buckwheat Banana Pancakes with Peanut Butter Syrup

For those of you who want to eat more plant-based, we strongly recommend that you download the Food Monster app, with over 15,000 delicious recipes. It’s the greatest resource for herbal recipes to help reduce your environmental footprint, save animals, and get healthy! And, while you’re at it, we encourage you to educate yourself on the environmental and health benefits of a plant-based diet as well.

Here are some great resources to get you started:

For more animal, earth, life, vegan food, health, and recipe content published daily, subscribe to the One Green Planet newsletter! Finally, being publicly funded gives us a greater chance of continuing to provide you with high quality content. Remember to support us by making a donation!







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Recipe: Traditional Nankhatai or Chocolate Muffins? Choose your Diwali dessert https://deschocolatines.com/recipe-traditional-nankhatai-or-chocolate-muffins-choose-your-diwali-dessert/ Thu, 04 Nov 2021 07:00:00 +0000 https://deschocolatines.com/recipe-traditional-nankhatai-or-chocolate-muffins-choose-your-diwali-dessert/ Are you looking for some incredibly healthy and delicious recipes that can be easily recreated in minutes at home this Diwali? Look no further as we’ve sorted you out with recipes for traditional Nankhatai Diwali desserts and chocolate muffins to choose from or make both. Diwali is just around the corner, the dessert table has […]]]>

Are you looking for some incredibly healthy and delicious recipes that can be easily recreated in minutes at home this Diwali? Look no further as we’ve sorted you out with recipes for traditional Nankhatai Diwali desserts and chocolate muffins to choose from or make both.

Diwali is just around the corner, the dessert table has to be ready with amazing and delicious food to welcome the guests. So, take a look at these delicious traditional chocolate and Nankhatai muffin recipes that can be made quickly at home.

Nankhatai

Nankhatai (whirlwind of India)

Ingredients:

100 grams of gram flour

150 grams of all-purpose flour

200 grams of sugar

5 grams of baking soda

200 grams of ghee

Method:

In a bowl, combine all the ingredients and let stand for 10 minutes. Make small balls of dough. Arrange the balls on the baking sheet and put it in the oven.

Press ‘Grill / Combi’ twice on your magicook pro and set the timer for 10 minutes and press ‘Start’. Remove from oven when it displays End.

Let stand 5 minutes before serving. Let cool completely and store in an airtight container.

Chocolate muffins

Chocolate muffins (Whirlpool of India)

Ingredients:

250 grams of chocolate cake mix

200 ml of sparkling water

75 grams of unsalted butter (softened)

50 grams of chocolate chips

Method:

In a bowl, take the cake mix and add the butter, chocolate chips. Mix the soda with the dry ingredients well using a whisk. Line muffin cups with paper baking cups.

Pour the batter into the muffin cups, filling them to their capacity. Place the mold inside the oven. Press ‘Sweets’ nine times on your magicook pro to select dE 19. Press ‘Start’.

Delete when it displays ‘End’. Let sit on a cooling rack for 10 minutes. Remove paper liners and add sprinklers on top before serving.

(Recipes: Whirlwind of India)

Deepavali which translates to ‘a row of lights’ is one of the most important of all Hindu festivals and is celebrated over a 5 day period and as Diwali is right on our doorstep we decided to move on to desserts regulars this year and treat yourself and your guests to lip-smacking delicacies. This year, Diwali falls on November 4, which gives us plenty of time to whip up a bunch of goodies.

The holiday symbolizes the victory of light over darkness, good over evil, and knowledge over ignorance. On this day, diyas, candles and lamps are placed all around the house, to “light up” the path of knowledge and victory and food plays an important role in the celebration of Diwali, in addition to all the entertainment, games of chance and firecrackers surrounding the Festival.

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From Pumpkin and Chocolate Bolognese Muffins to Lentils and Mushrooms: 10 Vegan Recipes That Goes Viral Last Week! https://deschocolatines.com/from-pumpkin-and-chocolate-bolognese-muffins-to-lentils-and-mushrooms-10-vegan-recipes-that-goes-viral-last-week/ https://deschocolatines.com/from-pumpkin-and-chocolate-bolognese-muffins-to-lentils-and-mushrooms-10-vegan-recipes-that-goes-viral-last-week/#respond Sun, 10 Oct 2021 13:10:04 +0000 https://deschocolatines.com/from-pumpkin-and-chocolate-bolognese-muffins-to-lentils-and-mushrooms-10-vegan-recipes-that-goes-viral-last-week/ When everyone’s eyes are on a recipe, you know there must be something special that you want to try! This is the case with these 10 viral vegan recipes that went viral last week. They’re some of the best, and trust us when we say you don’t want to miss out on these amazing viral […]]]>


When everyone’s eyes are on a recipe, you know there must be something special that you want to try! This is the case with these 10 viral vegan recipes that went viral last week. They’re some of the best, and trust us when we say you don’t want to miss out on these amazing viral recipe creations from our bloggers!

We also recommend that you download the Food Monster Application – with over 15,000 delicious recipes, it’s the largest resource of herbal recipes to help you stay healthy! And don’t forget to check out our archive of popular trends!

1. Chocolate and pumpkin muffins

Vegan Pumpkin Chocolate Muffins

Source: Chocolate Pumpkin Muffins

These Chocolate Pumpkin Muffins from Keri Bevan are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

2. Bolognese with lentils and mushrooms

Vegan bolognese with lentils and mushrooms

Source: Bolognese with mushrooms and lentils

If you’re lucky enough to find canned lentils at the grocery store, this lentil and mushroom bolognese recipe from Sarah Ottino will be easy. If you must use dried lentils, be sure to soak them according to package directions before cooking this dish. This mushroom and lentil bolognese is easy on the wallet and turns out tasty, filling and thick.

3. Oatmeal Mixed Seed Cookies

Vegan Mixed Oatmeal Seed Cookies

Source: Oatmeal Mixed Seed Nut Cookies

Soft and chewy on the inside and crispy on the outside, these oatmeal and mixed seeds cookies from Namita Tiwari are a healthy snack option. You’ll love to take them on a trip. It’s a healthy treat!

4. Pizza focaccia

Vegan focaccia pizza

Source: Pizza Focaccia

This focaccia pizza from Dominique Ebra combines the soft taste of focaccia and the deliciousness of pizza, all in one!

5. Double Chocolate Brownie Balls

Double Chocolate Vegan Brownie Balls

Source: Double Chocolate Brownie Balls

These Taavi Moore Double Chocolate Brownie Balls are chocolaty, rich, sweet, and incredibly easy. The perfect snack to satisfy your sweet tooth.

6. Italian lentils

Italian vegan lentils

Source: Italian lentils

This tasty Italian lentil recipe from Kristina Humphreys is simple to prepare, yet deep in flavor thanks to the quick preparation and long cooking time. Herb-infused lentils are also filling and packed with protein – a satisfying and warm winter meal after a freezing day. With lots of sautéed garlic, the lentils absorb the flavors of the herbs and spices as they simmer until tender. Italian lentils are delicious on noodles, rice or even in soup served with crusty bread.

7. Cuban black beans

Vegan Cuban Black Beans

Source: Cuban black beans

Want next-level black beans loaded with island flavor? This Cuban Black Beans from Val & Mani Latifi is ready in 25 minutes or less, and you probably have everything you need to prepare it in your kitchen right now!

8. Your go-to banana bread

Banana bread of your vegan choice

Source: your must-have banana bread

This Go-To Banana Bread by Jamie Raftery is light, chewy, and so easy to make. It’s the perfect way to turn those overripe bananas on your counter into a party. There is nothing like the smell of a freshly baked cake. It is one of the simple pleasures in life.

9. Pepper pie

Vegan Pepper Pie

Source: Pepper Pie

This Lenia & Dimitra Pepper Pie is very easy and very light! A variety of colorful peppers flavored with fennel and married with potato (it acts as a binder) create an appetizing and very tasty entry!

10. Whole wheat bread with herbs and garlic and tomatoes

Vegan Garlic, Whole Wheat Tomato and Herb Bread

Source: Whole Wheat Bread with Herbs and Garlic and Tomatoes

This Namita Tiwari Herb, Tomato and Whole Wheat Garlic Bread contains all the ingredients from the vegetable garden. The bread has an explosion of flavors. The crumb is super soft. It tastes amazing when grilled and served with cheese spread or with tons of vegan butter.

Learn how to cook plant-based meals at home!

For those of you who want to eat more plant-based, we strongly recommend that you download the Food Monster Application – with over 15,000 delicious recipes, this is the largest resource of plant-based recipes to help you reduce your environmental footprint, save animals and get healthy! And while you’re at it, we encourage you to educate yourself on the environmental and health benefits of a herbal diet.

Here are some great resources to get you started:

For more animal, earth, life, vegan food, health, and recipe content posted daily, subscribe to A green planet newsletter! Finally, being publicly funded gives us a greater chance of continuing to provide you with high quality content. Please consider support us by making a donation!







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Pumpkin Chocolate Muffins [Vegan] – A green planet https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ Mon, 27 Sep 2021 11:47:13 +0000 https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat. Pumpkin Chocolate Muffins [Vegan] Ingredients 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground […]]]>

These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

Pumpkin Chocolate Muffins [Vegan]

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon of salt
  • 3/4 cup mashed pumpkin
  • 3/4 cup powdered sugar
  • 1/4 cup light brown sugar
  • 1/2 cup plant-based yogurt
  • 1/2 cup melted vegan butter
  • 1 teaspoon of vanilla extract
  • 1/4 cup cocoa powder

Preperation

  1. Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
  2. Sift together the flour, baking powder, spices and salt. Put aside.
  3. Combine pumpkin puree with powdered sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until well combined.
  4. Add the dry ingredients and mix until just combined. Do not over mix.
  5. Pour half the batter into a second bowl and add the cocoa powder.
  6. Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  8. Lift onto a wire rack and let cool completely.



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Chocolate banana muffins recipe https://deschocolatines.com/chocolate-banana-muffins-recipe/ Mon, 23 Aug 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-banana-muffins-recipe/ IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and […]]]>

IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

Preparation time: 20 minutes | Cooking time: 20 minutes

MAKES

10 muffins

INGREDIENTS

  • 100 g dark chocolate (70% cocoa), cut into pieces
  • 130g plain flour
  • 30g cocoa powder
  • 100 g soft brown sugar
  • 2 teaspoons of baking powder
  • 1 ripe banana, chopped
  • 30g of plain yogurt
  • 50 ml light olive oil
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 100g of cooked quinoa
  • 50 g finely grated sweet potato
  • Runny honey, for icing (optional)

METHOD

  1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
  2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
  3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
  4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
  5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

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Recipe: Let These Chocolate Banana Muffins Sweeten Your Monday https://deschocolatines.com/recipe-let-these-chocolate-banana-muffins-sweeten-your-monday/ Mon, 24 May 2021 07:00:00 +0000 https://deschocolatines.com/recipe-let-these-chocolate-banana-muffins-sweeten-your-monday/ Vegan dishes are loaded with the benefits of a plant-based diet, including lower risks of sudden death, cardiovascular infection, and dementia-related death compared to those who consume less plant protein. According to a study published in the “Journal of the American College of Nutrition”, it was found that a low fat vegan diet has better […]]]>

Vegan dishes are loaded with the benefits of a plant-based diet, including lower risks of sudden death, cardiovascular infection, and dementia-related death compared to those who consume less plant protein. According to a study published in the “Journal of the American College of Nutrition”, it was found that a low fat vegan diet has better results for weight, body composition, insulin sensitivity and blood levels. cholesterol compared to a Mediterranean diet.

On that note, we decide to sweeten our Monday blues with not only a healthy treat but also vegan thanks to a chocolate banana muffin recipe we recently stumbled upon. Do you have dark brown or mushy bananas in your kitchen?

Turn them into a healthy and delicious treat like these unprecedented and decadent banana chocolate muffins that are egg-free, vegan, dairy-free and loaded with immense health benefits. Check out the recipe here:

Ingredients:

3 medium sized bananas

2 teaspoons of powdered flax seeds

1 tablespoon of oil

2 tablespoons of jaggery powder

1/2 cup whole wheat flour

1/4 cup quick rolled oats

3 tablespoons of unsweetened cocoa

1 tablespoon of corn flour

1/4 teaspoon of salt

1/2 teaspoon vanilla extract

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

For toppings – quick oats, chia seeds and dark chocolate chips

Method:

Add the bananas to a bowl and with a fork, mash them. Add the jaggery and oil and beat well. Stir in the ground flax seeds and let the mixture sit for about 10 minutes until it thickens slightly. Now add the rest of the ingredients (except the toppings) and mix gently until combined.

Transfer the batter to a muffin pan lined with parchment paper, add the toppings and bake in a preheated 180 ° C / 350 ° F oven for 25 minutes. Let cool and enjoy!

(Recipe: Divya Jadhav, Instagram / tabu_tinku_foodies)

Advantages:

Bananas, whether mashed or not, help reduce stress levels as they are high in potassium which is an essential mineral needed to regulate water balance, acidity level, and blood pressure. Flax seeds improve digestive health, lower blood pressure and bad cholesterol, may be beneficial for people with diabetes, and also lower cancer risk.

The molasses content of jaggery makes it more nutritious because this nutritious byproduct of the sugar making process is removed during the manufacture of refined sugar. Jaggery is rich in vitamins and minerals, is an excellent immune booster, acts as a shield against health problems such as coughs and colds, and improves digestive health, prevention of anemia, liver detoxification and improvement. of immune function.

Oats are gluten-free instead, they have more protein and fiber than regular flour. Besides being high in antioxidants and incredibly nutritious, oats can improve blood sugar control, lower cholesterol levels, and protect LDL cholesterol from damage.

Its soluble beta-glucan fibers aid digestion, keep the stomach full, ward off the feeling of hunger while keeping a full stomach. Hence, they are suitable for weight loss.

On the other hand, chia seeds are packed with cell-protective antioxidants, provide a massive amount of nutrients with very few calories, and are a good source of minerals like calcium. They help prevent constipation by providing insoluble fiber which together with the protein content helps in weight loss.

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Chocolate muffins – because breakfast is the most important meal | Food and cooking https://deschocolatines.com/chocolate-muffins-because-breakfast-is-the-most-important-meal-food-and-cooking/ Wed, 08 Jul 2020 07:00:00 +0000 https://deschocolatines.com/chocolate-muffins-because-breakfast-is-the-most-important-meal-food-and-cooking/ GREG PATENT for Lee Montana newspapers I came across this recipe on a most unlikely site: La Cucina Italiana, Italian cuisine. What was this very American recipe doing there? My confusion cleared up when I watched a video of Paul Feinstein, a Los Angeles-based travel and cuisine writer, preparing the recipe. A key ingredient turned […]]]>

GREG PATENT for Lee Montana newspapers

I came across this recipe on a most unlikely site: La Cucina Italiana, Italian cuisine. What was this very American recipe doing there? My confusion cleared up when I watched a video of Paul Feinstein, a Los Angeles-based travel and cuisine writer, preparing the recipe. A key ingredient turned out to be brewed Lavazza, an Italian coffee brand.

I wrote down the recipe as Weinstein put the components together in stages: dry ingredients mixed in a large bowl, liquids in a medium bowl, and the two combined to create a thick paste. After mixing a final addition of chopped chocolate coated almonds, the batter is spread into paper-lined muffin cups and baked.

I decided against almonds in favor of sweet and sour chocolate chips. If the muffins are chocolate, let them be all chocolate. No nuts need to interfere.

For the coffee, I replaced the Medaglia d’Oro instant coffee dissolved in hot water. If you prefer, just use regular brewed coffee. Coffee and chocolate are magic together.

It’s pie time! Rhubarb-blueberry, to be exact

These breakfast muffins could just as easily be called cupcakes and served as a dessert. Their light textures, smoothness and rich chocolate flavor work any time of the day. If you wish, you can decorate your creations with a chocolate ganache for a festive presentation. I prefer to keep it simple and serve the muffins / cupcakes as is.

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To make these chocolate treats easy to remove from the mold, line the molds with fluted molds. I use plain chestnuts labeled “large”. Standard sized cups are too short for these large muffins. The video shows non-fluted linings that actually extend a bit above the edges of the cups. Or forget about the liners and just coat the non-stick prayer muffin tins. This will result in larger muffins. Here is the link to the muffin video: https://www.lacucinaitaliana.com/italian-food/how-to-cook/coffee-infused-chocolate-muffins-featuring-lavazza-coffee

Chocolate muffins or cupcakes for breakfast

I modified the recipe slightly from the version I watched on La Cucina Italiana. I replaced the buttermilk with regular milk, added an egg yolk, increased the vanilla, used Medaglia d’Oro instant coffee, and mixed chocolate chips into the batter. Make sure the brown sugar is free from lumps. Depending on your supply, hard clumps should be strained or crushed until smooth. If your cocoa has lumps, filter it before measuring.

Great liners for baking tins, if using

1 1/2 cups all-purpose flour (6 3/4 ounces)

1/2 cup filtered unsweetened cocoa, preferably high in fat (natural or processed in the Netherlands)

1 cup firmly packed brown sugar (7 ounces), light or dark

1/2 teaspoon of baking powder

3/4 cup sweet and sour chocolate chips (to be incorporated into the batter at the end)

1 tablespoon of Medaglia d’Oro (or instant espresso) dissolved in

1/4 cup very hot, cooled to lukewarm water

1 large egg + 1 large egg yolk

1 stick of unsalted butter (4 ounces), melted and cooled to lukewarm

1. Set an oven rack to the third lower position and preheat the oven to 375 degrees. Prepare a standard 12-cup muffin pan. Coat the cups lightly with cooking spray or line them with large baking tins. If you don’t have large paper liners, use the spray instead.

2. In a large bowl, mix together flour, cocoa, brown sugar, baking soda, baking powder, salt and cinnamon. Take about a minute of whipping to make sure everything is combined. Save the chocolate chips for later.

3. In a medium bowl, whisk together the dissolved lukewarm coffee, buttermilk, vanilla, egg, egg yolk and melted butter until smooth. Add to the dry ingredients and mix gently – using a folding motion – with a large flexible rubber or silicone spatula until the dough is smooth. Add the chocolate chips.

4. Distribute the batter evenly among the muffin cups. They will be well filled. Bake for 15 to 20 minutes, until the muffins are well rounded and a toothpick comes out clean. Test at 15 minutes. Muffins usually need about 2 more minutes to bake.

5. Cool the muffins in their molds for 5 minutes, then unmold them and transfer them to wire racks to cool. Serve hot or at room temperature. If you are making cupcakes, let them cool completely before frosting them.

NOTE: To refresh muffins lasting a few hours, simply microwave them for 10-20 seconds at full power. They will become light and tender again. Freeze leftover muffins in heavy-duty zip-top bags for up to 2 weeks. Thaw them in the bag. You can microwave them to give them a fresh taste.

Greg Patent is a James Beard Award winning cookbook author for “Baking in America,” a food journalist, blogger, and radio co-host for “The Food Guys” on Montana Public Radio. Thank you for subscribing to his blog, www.thebakingwizard.com, and follow his adventures on Twitter, Instagram and Facebook.

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Making chocolate and Nutella muffins at home has never been easier https://deschocolatines.com/making-chocolate-and-nutella-muffins-at-home-has-never-been-easier/ Mon, 15 Jun 2020 07:00:00 +0000 https://deschocolatines.com/making-chocolate-and-nutella-muffins-at-home-has-never-been-easier/ Image: 123RF Who isn’t aware of decadent cravings and the perennial craving for chocolate in our diets in one form or another? Whether happy or sad, any situation that tends to overwhelm us calls for an opportunity to indulge in always delicious chocolate muffins. Why wouldn’t you do it when you only need a few […]]]>

Image: 123RF

Who isn’t aware of decadent cravings and the perennial craving for chocolate in our diets in one form or another? Whether happy or sad, any situation that tends to overwhelm us calls for an opportunity to indulge in always delicious chocolate muffins. Why wouldn’t you do it when you only need a few ingredients and can get, prep, and bake!

chocolate muffins or muffins, in general, originated in England and have been around ever since. Now that you have some free time due to the lockdown, you can prepare, cook, and indulge in its decadent glory. Chocolate muffins are not important if you have been successful in them and can be easily cooked at home. So why waste an opportunity when you can prepare and cook as generously and deliciously as Nancy Silverton does!

Read on to know the simplest recipe for the easiest cooking. Nutella chocolate muffins in the comfort of your home:

1. Ingredients and recipe
2. Ingredients
3. How to do it at home
4. Expert advice
5. FAQ

Ingredients and Recipe

Nutella Chocolate Muffin: Ingredients And Recipe

Image: 123RF

The most important factor that you should keep in mind while make a chocolate muffin at home is to keep the humidity level intact – no more, no less. This gives your muffin the flavor and feel of a soft but firm muffin that melts easily once you take a bite of it. Remember, if the chocolate muffin is too wet, it cannot hold its shape and can get too gooey.

Cookie recipes to try at home.

Ingredients

Nutella Chocolate Muffin: Ingredients
Images: 123RF

Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: One batch serves 6

Nutrition: percentage per serving

Total fat – 8%
Trans fat – 0%
Cholesterol – 5%
Sodium – 9%
Protein – 5%
Total carbohydrates – 11%
Dietary fiber – 34%
Iron – 10%

Buttermilk – 1 ½ cup
Brown sugar / Sugar – 1 cup / 180 grams
Flour – 1 ½ cup / 220 grams
Unsweetened cocoa powder – ½ cup, 50 grams
Baking soda – 1 teaspoon
Melted butter – 1 ½ tbsp, 130 grams
Egguf – 1
Nutella According to the lot
Salt Pinch

How to do it at home

Take two separate bowls to separate dry ingredients like cocoa powder, baking soda, and flour in one. Set aside the brown sugar or sugar and mix them in the bowl of dry ingredients. Now, using a whisk, mix the ingredients thoroughly, making sure that no lumps form. However, if you use brown sugar and notice any lumps, they will go away after you add the liquids.

Chocolate and Nutella muffin: how to make at home

Image: 123RF

• Now, in no particular order, you can add the egg, buttermilk and butter and mix well until they combine evenly.

When finished, you have your chocolate muffin batter ready. If you want add chocolate chips, pieces of chocolate, coconut or other nuts, you can add it to the dough.

Then take a piece of baking paper and add a few teaspoons of Nutella for each muffin you intend to make. Make sure you do this ahead of time as you will need to freeze them before using them or you can even freeze them a day before you intend to use them. bake the muffins.

Home muffin baking tray

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It’s time to pull out your muffin pan with muffin cups in each trough.

Add your batter to the muffin tins.

Lightly coat the frozen muffin with flour as this will prevent it from sinking lower to the bottom.

Now add another layer of chocolate dough over the frozen Nutella to the top.

Make muffins at home

Image: 123RF

Now that they’re ready, place them in an oven preheated to 200 degrees Celsius for 10 minutes.

After the ten minutes, lower the temperature to 180 degrees Celsius and hold for another 10 minutes.

Overall, the average heating time for baked chocolate muffins should be around 20-25 minutes; However, you can continue to check its shape by gently pricking them with a toothpick to see the progress.

Once you take the chocolate muffins out of the oven, you will notice the beautiful cracked and puffy upper part of the muffins. Let them completely cool the chocolate muffins. The Nutella center of these muffins will add even more to the softness and smoothness of the muffins!

And There you go ! You are good at serving!

Expert advice

Mallika Baig, a Mumbai-based home baker and owner of Sweedictive, advises using fresh ingredients only to achieve desired results. “Use leavening agents like baking soda and baking powder as fresh as possible. Throw away the old stored ones. It adds to the taste and gives texture to the dough. Also, while mixing the dough, be smooth and soft. Avoid vigorous mixing of the dough, instead use the cut and fold method to get softer chocolate muffins. “

Chocolate and Nutella muffin: expert advice

Image: 123RF

The method of cutting and folding in baking requires gentle maneuvers to mix the dough. You simply start by cutting the dough down the center using a baking paddle, turning the dough up and over the dough. Keep doing this gently to get the fluff. Remember, cut, up and over the dough.

Faq

Chocolate Nutella Muffin: FAQ

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Q. How do I make egg free chocolate chip muffins at home?

A. Eggs are widely and most often used in baking for their strong leavening properties, such as the volume, structure and the proper foam required to rise a muffin or a muffin. cake. For people who want to do chocolate muffins without eggs at home, opt for a combination of vinegar and milk instead of eggs. You can choose unflavored vinegar so that it doesn’t affect the taste of your muffins.

Q. Can I make chocolate muffins without an oven at home?

A. While the preheated oven seems like the go-to solution or best option for cooking, you can still settle for a microwave (cooking time will vary depending on how powerful your microwave is) or a pressure cooker for make chocolate muffins at home. You can also cook them in a pan on a gas. While the shapes of chocolate muffins may not pop out the way they would with a baking sheet, they would still taste more or less the same.

Can we make chocolate muffins without an oven at home?

Image: 123RF

Q. How do I make my chocolate muffins moist?

A. Ingredients like buttermilk, sour cream, or even plain yogurt provide the soft muffin texture. In addition, sugar or brown sugar and even honey helps achieve the perfect moisture balance in a muffin is bound to have.

Q. Which is better – oil or butter?

A. You can use oil instead of butter, but it can make chocolate muffins a bit dry and hard. They can also spoil quickly due to the higher fat content of the oil.

Which is better - oil or butter for chocolate muffins

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Q. Is it essential to use Nutella to make simple chocolate muffins at home?

A. No, it is not at all necessary to use Nutella for each chocolate muffin variant you do at home. It gives you a rich, creamy texture when you bite into the muffin. Instead, you can also use ingredients like chocolate chips, nuts like walnuts, raisins, coconut, and even chunks of chocolate if you want.

Q. How do I fix too much milk in my muffin mix?

A. If you’ve poured in more than the required amounts of milk for your batches, you might be a little shy about the dry ingredients. The easiest way to make milk muffin mix is ​​to add more dry ingredients like baking powder, baking soda, and a little sugar. This will balance the proportions of milk. The excess milk when preparing the chocolate muffin dough can cause an increase in moisture content, and they can eventually stick to the paper liners.

Now that you know how make a super simple chocolate muffin with a Nutella explosive center go ahead and get ready to bake your set. Let us know in the comments below.

Read also: #LockdownRecipes – How to Make Your Own Bread & Bagels at Home!

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Here’s how to make chocolate muffins in an idli machine https://deschocolatines.com/heres-how-to-make-chocolate-muffins-in-an-idli-machine/ Tue, 14 Apr 2020 07:00:00 +0000 https://deschocolatines.com/heres-how-to-make-chocolate-muffins-in-an-idli-machine/ Nothing beats the feeling of a chocolate muffin melting in your mouth. However, the idea of ​​cooking the same way doesn’t seem so exciting, mainly because cooking takes a lot of time and, of course, patience. But with most of us at home now, why not bake these chocolatey wonders and add some sweetness to […]]]>

Nothing beats the feeling of a chocolate muffin melting in your mouth. However, the idea of ​​cooking the same way doesn’t seem so exciting, mainly because cooking takes a lot of time and, of course, patience. But with most of us at home now, why not bake these chocolatey wonders and add some sweetness to our day. What if we told you that you can do it in an idli maker? Are you wondering how? Find out below.

READ | Check Out the Viral Dalgona Coffee Recipe Here

Make chocolate muffins in a steamer / cooker. (Photo: Getty)

READ | Bored at home? Learn how to bake a cake

Ingredients:

  • 7 tablespoons – Milk
  • 3 tablespoons – Refined sugar
  • 3 tablespoons – Refined or vegetable oil
  • 3 tablespoons – Fresh curd
  • 3 tbsp – all-purpose flour or maida
  • 3 tablespoons – Cocoa powder
  • 1/3 tbsp – baking powder
  • 1/4 tbsp – Baking soda
  • 1 tbsp – Coarsely chopped almonds
  • Chocolate syrup

READ | Check Out the Viral Dalgona Coffee Recipe Here

Not:

* Take a mixing bowl and combine the sugar and the refined oil, whisking until they combine perfectly. Now add 3 tablespoons of fresh curd and whisk until you get a thick paste.

* To the mixture, add the other dry ingredients. Add 3 tablespoons of all-purpose flour or maida with 3 tablespoons of cocoa powder. Don’t forget the baking powder and baking soda.

* Finally, add 7 tablespoons of milk to the mixture. Mix well, go for folding movements. This will release the air bubbles into the mixture.

* Keep mixing until it becomes a thick paste. Now add the chopped almonds.

* Then grease the idli pan with oil so that the muffins can be removed easily. Add 2 tablespoons of batter to each compartment. Sprinkle more almonds.

* Now gently pat the maker to remove air bubbles and slowly insert it into a preheated steamer and close the lid.

* Cook for 30 to 40 minutes. Occasionally insert a toothpick to see if it’s cooked. If the toothpick comes out clean, your muffins are ready, otherwise wait a bit.

* Collect the muffins with a tablespoon and drizzle with a drizzle of chocolate sauce. And there you have it with your delicious and spongy chocolate muffins!

Are you going to try this recipe?

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Cranberry and white chocolate muffins https://deschocolatines.com/cranberry-and-white-chocolate-muffins/ Sat, 16 Dec 2017 08:00:00 +0000 https://deschocolatines.com/cranberry-and-white-chocolate-muffins/ For many chefs and cooks, baking began their odyssey in the culinary world. School-aged children may be intrigued by the scientific process of measurement and the chemical reactions between ingredients when heat is added. But cooking is also emotional and has a calming effect. It can be as complicated or intimidating as you choose to […]]]>

For many chefs and cooks, baking began their odyssey in the culinary world. School-aged children may be intrigued by the scientific process of measurement and the chemical reactions between ingredients when heat is added.

But cooking is also emotional and has a calming effect. It can be as complicated or intimidating as you choose to make it. Our hardworking grannies accomplished a lot with a large bowl and a wooden spoon.

This Christmas, a baking starter kit might include a digital scale, a large bowl, a good whisk, and two baking tins. First, a loaf pan for breads and cakes (accommodating the occasional round cake recipe) and a muffin pan for cupcakes, fairy cakes, tarts, caramel puddings, and muffins, sure.

American muffin recipes are generally real “muffins” that originally developed as “quick breads” in small cans and they are surrounded by a bit of confusion as their history is somewhat linked. with cupcakes. Muffins have the WYSIWYG factor (what you see is what you get).

Cupcakes, being miniature cakes are a little less comfortable in their skin and are the glamorous models of the genre requiring a lot of frosting and embellishments. Muffin doughs are “wetter” mixes with added oil, milk, and even fruit juice, while cupcake mixes start by creaming the butter and sugar together. American muffins are totally different from English muffins, which are less sweet, flatter, more crumpet-like, leavened with yeast and baked on a griddle.

Kids love these muffins and they are so easy I saw a seven year old make them. Dried cranberries, a little tart, go well with white chocolate for added sweetness. By simply mixing everything together with a wooden spoon in a bowl, this recipe can be assembled in 10 minutes.

I think they are the perfect treat, especially served fresh from the oven. Since freshly baked muffins are best the day they’re baked, I immediately freeze any extras and reheat them in the microwave for 30 seconds after being frozen.

Cranberry and white chocolate muffins (fact 12)

Ingredients

75g dried cranberries

150g of white chocolate, drops (divided into 75g and 75g)

300g plain flour

4 teaspoons of baking powder

½ teaspoon of salt

100g caster sugar

300 ml of milk

1 large egg, lightly whipped

60 g of melted butter

Method

1. Soak the cranberries in a bowl of cold water for 30 minutes, then discard the water.

2. Divide the chocolate into 75g and 50g (for the melted fillet).

3. Preheat the oven to 180 ° C Hot air. Fill a muffin pan with muffin cases.

4. In a large bowl, sift together the flour, baking powder and salt. Add the sugar, half the cranberries and 75 g of white chocolate drops (keep the rest for the fillet).

5. Mix the milk, egg and melted butter.

6. Using a wooden spoon or spatula, indent the center of the dry ingredients and gradually pour in the liquid mixture, stirring until just combined (do not over-mix the mixture. dough or it will make the muffins hard).

7. Pour batter into 12 muffin cups (you should have enough batter to fill them two-thirds full), then press remaining cranberries into top of muffins.

8. Bake in preheated oven for 20-25 minutes until mixture is lifted, firm to the touch and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes and transfer them to a wire rack to cool completely.

9. Melt the remaining white chocolate in the microwave in bursts of five seconds, stirring (or in a double boiler) and finely baste the tops of the muffins.

Variation: You can add any type of fruit or nut to muffins. The zest of oranges, lemons and mashed bananas will add flavor to most mixes. Frozen blueberries are also popular because they can be added straight from the freezer.

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