Muffins with Gocce of Chocolate

Inserted by Rosa Rizzo the

Without Gluten and Without Lattose


210 g Natural Farine Mixture for Torte Mulino Marello

3 medium eggs (at room temperature)


135g semi-finished sugar

125g white yogurt without lactose

15g yeast for sweet vanilla

90ml oil of sunflower seeds

70g droplets of dark chocolate


Put in a bowl capient the eggs, the pinch of salt and start to mount the eggs with the electric whips. After not even one minute add the sugar just at a time and mount the eggs for a few minutes, until it becomes beautiful scrubs.

When the eggs will be fine sponge add the oil and amalgamate it with the whips. After amalgamating it add the yogurt and amalgamate it with the whips. When even the yogurt will be amalgamated to take the flour, the yeast for sweets and sift them by adding them in twice in the compound with eggs and sugar (amalgamate them well with the electric whips).

Now add in the compound even the chocolate droplets covered with flour and mix with a spatula. Put the pins in the muffins, add the compound in the plates (with a spoon or with an ice cream puller) and bake in a preheated static oven at 160 ° for 30.

In the preheated ventilated oven at 150/155 ° for 30. Dose for : 16 Muffin


Recipe in collaboration with Darlyn Mendola

Intagram : @glutenfreewonderland




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