Choco-muffins

[maria_carrasco]

Ingredients:

300 gr. Flour
40 gr. Cocoa powder
1 envelope yeast
½ teaspoon salt
23 cl. Milk
200 gr. Sugar
13 cl. Of sunflower oil
2 eggs
2 teaspoons vanilla extract liquid (or vainilla sugar)
60 gr. Chocolate with 50% cocoa (a normal coverage)

Preparation:

, 1 Preheat the oven to 180 ° C

2 nd Place chocolate cutting up in a pan and melt fire very slow (or bath) Remove from heat and allow to cool. ( chocolate in the microwave at short)

3 rd In a medium bowl mix the flour, cocoa, baking, soda and salt. If cocoa has lumps, pass it all through a sieve (or by a fine mesh strainer). Reserve.

4 º In another medium bowl, mix milk, sugar, oil, eggs and vanilla liquid (or the vanilla sugar). Mix these ingredients with a liquid electric mixer until you get a spongy consistency.

5 th Open a hole in the center of the dry ingredients and pour in the liquid mixture. Amalgamar the liquid ingredients with dry giving some blows of spatula.

6 th Pour the melted chocolate and cooled. Mixt it with other ingredients.

7 th Beat the mixture with an electric mixer at low power for 20 seconds until smooth. Pour into molds for muffins until filling up. (put a piece of paper inside the truffle mold tiny to be united and to extricate the papers).

8 ° Cook 15 minutes until the muffins "jump" the pressure slightly above the tip of the finger. Remove from heat and allow to cool for 10 minutes before you pull it out.

I hope that you like it, and sorry if there are some mistake when I wrotte it, because I use the translator sometimes.

[Risque Cakes]

Originally Posted by maria_carrasco

Ingredients:

300 gr. Flour
40 gr. Cocoa powder
1 envelope yeast
½ teaspoon salt
23 cl. Milk
200 gr. Sugar
13 cl. Of sunflower oil
2 eggs
2 teaspoons vanilla extract liquid (or vainilla sugar)
60 gr. Chocolate with 50% cocoa (a normal coverage)

Preparation:

, 1 Preheat the oven to 180 ° C

2 nd Place chocolate cutting up in a pan and melt fire very slow (or bath) Remove from heat and allow to cool. ( chocolate in the microwave at short)

3 rd In a medium bowl mix the flour, cocoa, baking, soda and salt. If cocoa has lumps, pass it all through a sieve (or by a fine mesh strainer). Reserve.

4 º In another medium bowl, mix milk, sugar, oil, eggs and vanilla liquid (or the vanilla sugar). Mix these ingredients with a liquid electric mixer until you get a spongy consistency.

5 th Open a hole in the center of the dry ingredients and pour in the liquid mixture. Amalgamar the liquid ingredients with dry giving some blows of spatula.

6 th Pour the melted chocolate and cooled. Mixt it with other ingredients.

7 th Beat the mixture with an electric mixer at low power for 20 seconds until smooth. Pour into molds for muffins until filling up. (put a piece of paper inside the truffle mold tiny to be united and to extricate the papers).

8 ° Cook 15 minutes until the muffins "jump" the pressure slightly above the tip of the finger. Remove from heat and allow to cool for 10 minutes before you pull it out.

I hope that you like it, and sorry if there are some mistake when I wrotte it, because I use the translator sometimes.

You did a great job in this one...I understand perfectly

Oh and I think it's "SPRINGS back from a touch! lol)

[maria_carrasco]

Riske Cakes, thanks... but I'm sure that something is wrong also...

I send you a pm for try to make clear the another receipt.

Thanks for all!

[Risque Cakes]

Originally Posted by maria_carrasco

Riske Cakes, thanks... but I'm sure that something is wrong also...

I send you a pm for try to make clear the another receipt.

Thanks for all!

it's ok, I pm'ed you back...it's so funny that even though baking is a "SCIENCE" we still rely on tried and true methods!!

I always know when my cakes are ready to come out of the ovens because "I SMELL CAKE!" lol

when ever I smell cake I know they will be ready in about 5 to 7 minutes...lol

[maria_carrasco]

good trick!!!! ouh... you mean "to try with the finger" mmmm... when I said "jump"? jejejeje lol OK

[wonderwoman]

Originally Posted by maria_carrasco

Ingredients:

300 gr. Flour
40 gr. Cocoa powder
1 envelope yeast
½ teaspoon salt
23 cl. Milk
200 gr. Sugar
13 cl. Of sunflower oil
2 eggs
2 teaspoons vanilla extract liquid (or vainilla sugar)
60 gr. Chocolate with 50% cocoa (a normal coverage)

Preparation:

, 1 Preheat the oven to 180 ° C

2 nd Place chocolate cutting up in a pan and melt fire very slow (or bath) Remove from heat and allow to cool. ( chocolate in the microwave at short)

3 rd In a medium bowl mix the flour, cocoa, baking, soda and salt. If cocoa has lumps, pass it all through a sieve (or by a fine mesh strainer). Reserve.

4 º In another medium bowl, mix milk, sugar, oil, eggs and vanilla liquid (or the vanilla sugar). Mix these ingredients with a liquid electric mixer until you get a spongy consistency.

5 th Open a hole in the center of the dry ingredients and pour in the liquid mixture. Amalgamar the liquid ingredients with dry giving some blows of spatula.

6 th Pour the melted chocolate and cooled. Mixt it with other ingredients.

7 th Beat the mixture with an electric mixer at low power for 20 seconds until smooth. Pour into molds for muffins until filling up. (put a piece of paper inside the truffle mold tiny to be united and to extricate the papers).

8 ° Cook 15 minutes until the muffins "jump" the pressure slightly above the tip of the finger. Remove from heat and allow to cool for 10 minutes before you pull it out.

I hope that you like it, and sorry if there are some mistake when I wrotte it, because I use the translator sometimes.

is there any muffin recipes thay doesn't have yeasts?

[maria_carrasco]

Wonderwoman, first of all, you could say the things in another form, and second: you have to read better.

[pgr555]

Risque, I am with you on the smelling technique!