Although the Raffaello chocolate cream keeps very well in the fridge, I couldn't resist knowing it there too much. :)))
In addition to these wonderful, fluffy and fragrant muffins, I also made a roll. Very good, but I forgot to take a picture. I hope I'm forgiven for that. :))
- The quantities are for about 15 muffins, but I stubbornly made 12 and they came out of the tray. :))
Preparation of muffins with Raffaello chocolate cream:
Eggs are mixed with a pinch of salt until they double in volume. Add the sugar and mix until the composition turns white and becomes like a cream. Then add the yogurt in turn, mixing the chocolate cream well after each one. At the end we incorporate the flour mixed with the baking powder.
Pour the composition into the muffin tray lined with paper baskets. Its composition reaches about 3/4 of the height of the form, will grow quite a lot. Bake over medium heat until golden brown.
Remove from the pan and leave to cool on a grill.
Very good, ideal for breakfast or dinner and (why not?) For the school package. 🙂