Last night, as often happens, I realized that I had finished all the things for my breakfast. Tragedy! It was also a certain hour and therefore I wrung my brains out and the solution came out. Quick recipe, with few ingredients and that does not dirty too many dishes because it is late and I don't want to do the dishes now. Muffins! Just one or two bowls, a whisk and you're good to go. To give it that extra touch I thought about making them with coffee as I love this ingredient. I am a fan of coffee in the morning, during the day I can even do without, but nobody can keep me fro having a nice little moka for breakfast. For me it is the best cuddle! Back to the recipe, I enriched everything with mega chunks of dark chocolate that never miss in the pantry and some Ferrero Rocher left over from another dessert. They came out of the oven soft and with an amazing scent, inside the chocolate remained crunchy while the Ferrero Rochè melted making everything delicious.
Tips
If you notice that the butter does not seem to blend well with the eggs and the coffee, don't panic, when you add the flour it will blend and it will be perfect.
I discovered a trick about baking: pour a thin layer of dried rice grains over the base of each muffin hole of a muffin pan and the paper cups won't get greasy. The grains will absorb the grease from the butter. How many things to learn.
Happy baking!
Recipe
Download the PDF
Preparation time 10 minutes
Baking time 15 minutes
Servings 14 muffins
Ingredients
2 eggs
100 gr of sugar
100 gr of butter
50 ml of milk
250 gr of all purpose flour
50 ml of unsweetened coffee
16 gr of baking powder
3 chopped Ferrero Rocher
Dark chocolate chips q.s.
method
1. In a bowl, beat the eggs with a whisk, add the cooled coffee and continue to stir
2. First add the milk then the softened butter and blend again
3. In another bowl combine flour, sugar and baking powder
4. Gradually add the powders to the liquid mixture and mix well to obtain a smooth and homogeneous mixture. Then add the chocolate and Ferrero Rocher pieces, folding to incorporate
5. Pour a layer of rice grains into a muffin mold and place the paper cup on top. Fill the cups with the mixture for 3/4 of their capacity, bake at 180 ° in a static oven for about 15 minutes
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