Muffins with Gocce of Chocolate

Inserted by Rosa Rizzo the

Gluten and lactose -free


210 g Natural flours mixture for mostello mulino cakes

3 average eggs (at room temperature)


135g granulated sugar

125g white -free white yogurt

15G Vanilla Sweet yeast

90ml sunflower oil

70g dark chocolate chips


Put the eggs in a large bowl, the pinch of salt and start whipping the eggs with the electric whisk. After not even one minute add the sugar little by little and whip the eggs for a few minutes, until they become beautiful frothy.

When the eggs are beautiful frothy add the oil and mix it with the whisk. After mixing it, add the yogurt and mix it with the whisk. When the yogurt is also mixed, take the flour, the yeast for desserts and sift them by adding them twice in the mixture with eggs and sugar (mix them well with the electric whisk).

Now add the chocolate chips covered with flour to the mixture and mix with a spatula. Put the baking cups in the muffin trays, add the mixture in the baking cups (with a spoon or with an ice cream portioner) and bake in a preheated static oven at 160 ° for 30 minutes.

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





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