[ratings] Muffin alle gocce di cioccolato ripieni di confetti ai frutti rossi tritati della confetteria cioccolateria Bruno Corsini. Da quasi un secolo produce i suoi confetti e la sua cioccolata artigianale nel cuore di Pistoia. L’aggiunta di questi confetti alla ricetta dona ai muffin un sapore ancora più goloso e irresistibile. Realizzarli è semplicissimo, seguite passo passo le mie istruzioni.
Ingredienti
- 125 gFarina
- 1bustina lievito per dolci
- 100 gZucchero
- 1bustina vanillina
- 80 mlLatte
- 1uovo
- 40 gMargarina vegetale
- 60 gquadretti di cioccolato (decorazione)
- 4confetti golosi ai frutti rossi Bruno Corsini (ripieno)
Preparazione
Prendete due ciotole belle capienti, in una mischiate gli ingredienti secchi, nell’altra quelli umidi. Schiacciate e sbriciolate i confetti golosi ai frutti rossi Bruno Corsini.
Unire i due composti e mescolare bene sino ad ottenere un impasto omogeneo.
Fate riscaldare alla massima temperatura il forno
Pubblicità -
Mettete l’impasto nei pirottini senza riempirli del tutto e infornate a 180 gradi per 20 minuti.
-
Tirateli fuori e da ancora caldi aggiungete le gocce di cioccolato in modo che si fissino sulla parte superiore del dolce come decorazione.
Note
125 grams of flour
1/2 teaspoon baking powder
100 grams of sugar
2 packets of vanilla
80 ml of milk
1 egg
40 grams of margarine
60 grams of chocolate chips
PREPARATION:
Take two large beautiful bowls, in a mixed dry ingredients, wet ones in the other.
Combine the two mixtures and mix well until dough is smooth.
Pre-heat the oven at maximum temperature
Put the dough into cups without filling completely (see in videoricetta) and bake at 180 degrees for 20 minutes.
Get them out and still warm, add the chocolate chips so that they lay down on top of the cake as a decoration.
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