We finish the week in Bezzia preparing some chocolate muffins, orange and cinnamon. Very fluffy muffins that, if properly preserved, remain tender for up to five days. A good proposal for breakfast or a snack for the little ones and the not so little ones.
The muffins that we prepare today are simple and quick to make. You have to take into account, yes, that the dough requires a rest cold for one or two hours. During the rest the washing machine will be activated and the subsequent heat shock when introducing them in the oven, will make them rise and become round. And if you like chocolate and orange desserts, be sure to try this sponge cake with orange topping.
Ingredients
- 3 eggs at room temperature
- 230 g. pastry flour
- 150 g. brown sugar
- 50 ml. milk
- 100 ml. Of olive oil
- 10 g. chemical yeast (Royal type)
- 1/2 orange juice
- 1 pinch of salt
- 1/2 teaspoon allspice
- 1 teaspoon of cinnamon
- 2 tablespoons of pure cocoa powder
Step by step
- Sift the flour and mix it with the rest of the dry ingredients: salt, cinnamon, cocoa, pepper and yeast.
- Beat the eggs with the sugar for 15 minutes, until a homogeneous and aerated mixture is achieved.
- Mix the milk with the oil and pour little by little over the eggs, continuing to beat.
- Incorporate, to the previous dough, the mixture of the flour and the orange juice in an interleaved way, mixing until obtaining a homogeneous mass.
- Cover the container with plastic wrap and take it to the fridge for 1 hour.
- Pre-heat the oven at 220 ° C.
- Place a paper capsule in each metal mold and distribute the dough, filling each one of them to half or three quarters of its capacity.
- Bake the muffins at 200 ° C for 14 minutes.
- Take them out of the oven, unmold and let them cool on a rack. When they are totally cold you can store them in an airtight can for proper conservation.
