GLUTEN FREE MUFFINS WITH CHOCOLATE
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| TOP CAKE GLUTEN FREE | g 1000 |
| seed oil | g 500 |
| eggs | g 500 |
| PEPITA FONDENTE 1100 | g 300 |
Preparation
Mix all the ingredients, except for PEPITE FONDENTI, in a planetary mixer with the paddle attachment at medium-low speed for 5 minutes.
At the end, combine DARK CHOCOLATE CHUNKS to the batter.
Fill the muffin cups 2/3 full with the dough.
Bake at 180-190°C for 25-30 minutes, depending on the size of the loaf tin you used.
For a large Tulip weigh 150 grams of dough.
"You can replace PEPITE DI CIOCCOLATO with DARK CHOCOLATE CHUNKS.
"
