HONEY AND CHOCOLATE MUFFINS
Sugar free, butter free and eggs free, filled with a ricotta, honey and pistachio cream! You will love these muffins: I'm sure of it!
Attrezzature
- 12 muffin tins of 8 cm
Ingredients
- 100 g extra dark chocolate
- 110 g prickly honey or other honey you like
- 150 g flour
- 100 gr hazelnut flour
- 8 g baking powder
- 1 pinch of salt
- 230 g milk
- 60 g high quality seeds oil
- 250 g ricotta cheese
- 80 g pistachios coarsely chopped.
Instructions
- Preheat oven to 190 °C.
- Melt the chocolate in a double boiler then mix it with 50 g of honey.
- Mix in a bowl flour, hazelnut flour, salt and baking powder.
- In another bowl, mix milk (room temperature) and oil.
- Pour this mixture into the bowl with flour, stirring.
- Add chocolate and mix everything.
- Divide the mixture into 12 muffin tins of 8 cm and bake for 20 minutes.
- Meanwhile prepare the stuffing: mix ricotta cheese with honey and stir to soften. Add pistachios and mix.
- Once cool, cut the muffins, fill them with ricotta cream and serve!
Notes
Once filled with the ricotta and pistachios cream, you have to keep your muffins in the fridge and finish them in 3 days.