For those who thought that I would give up after the first recipe, here's the second one, again a light one (at least these muffins are baked in the oven)!

It seems that today is also the International Women's Day and, even if I don't "feel" particularly this holiday (even though at its base there were noble motives, which unfortunately now are too often only words out of thin air), I prefer a thousand times give to all women who'll read this post something better than a sprig of mimosa (a flower that I don't like very much, anyway).

And what's better than a small dessert that can be eaten for breakfast, for snack, at tea time or after dinner, and that hides in itself a real concentration of happiness?

All started from the premise that chocolate is one of those foods that, once swallowed, can create a vacuum around itself, it can actually stop time (even briefly). In addition, chocolate makes (almost) all agree, because in its incredible versatility and its infinite variations, can always find a way to sneak into everyone's heart (and stomach)!

So I started to comb through all possible and imaginable muffins recipes, and I found recipes with dark, milk or white chocolate, double and triple chocolate, and so I thought: why not FOUR ("things always come in FOUR", aka "how to edit a proverb for every occasion") different kinds of chocolate, so everyone will be happy?

And so, whatever chocolate you prefer, you can find in these delicious muffins!

QUADRUPLE CHOCOLATE MUFFINS

Ingredients (for 12 muffins)

Dry ingredients

* 210 g flour

* 14 g baking powder (in this case I didn't use it, because I used the self raising flour… successful experiment)

* 100 g sugar (I didn't use a lot of sugar, because I think that it enhances the flavor of cocoa. You can still raise a little the dose, if you prefer)

* 40 g unsweetened cocoa powder

* 50 g gianduia chocolate chips (I used 4-5 chopped gianduiotti)

* 50 g dark chocolate chips (I used 65% chocolate)

* 50 g white chocolate chips

Liquid ingredients

* an egg

* 80 g unsalted butter, melted and slightly cooled

* 150 ml milk (more or less. See the "procedure" part)

 

Procedure

Put the chocolate chips in a food bag in the freezer for at least 30 minutes (so that the chocolate chips will stay in the middle of the muffin and won't fall at the bottom). You can also do it a few hours or a day before preparing the muffins.

Preheat oven to 356°F (180°C).

Take two bowls, a bigger one and a smaller one: in the little one you'll combine all the liquid ingredients (egg, butter, milk), in the big one the dry ingredients (flour, baking powder, unsweetened cocoa powder, chocolate chips).

Now, pour the liquid ingredients into the dry ones and mix them quickly with a spoon: pay attention not to overstir the batter!

A warning: IMHO the consistency of the batter, should be neither too solid nor too liquid. With these doses you can have a too solid batter (it happened to me): if so, add a little milk, until the batter will be easily mixable with a spoon.

Fill the muffin cases to the 3/4 (or a little more, like I do) and bake for 20 minutes, or until a toothpick inserted in the middle comes out dry. Remove from the moulds and let them cool completely

Happy International Women's Day!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.