IRCA | GLUTEN FREE MUFFINS WITH CHOCOLATE

Ingredients

TOP CAKE GLUTEN FREE g 1000
seed oil g 500
eggs g 500
PEPITA FONDENTE 1100 g 300

Preparation

Mix all the ingredients, except for PEPITE FONDENTI, in a planetary mixer with the paddle attachment at medium-low speed for 5 minutes.

At the end, combine DARK CHOCOLATE CHUNKS to the batter.

Final composition

Fill the muffin cups 2/3 full with the dough.

Bake at 180-190°C for 25-30 minutes, depending on the size of the loaf tin you used.

For a large Tulip weigh 150 grams of dough.

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You can replace PEPITE DI CIOCCOLATO with DARK CHOCOLATE CHUNKS.

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