After testing a “madeleines” recipe and offering it to you on my first cookery blog, here's another (but not less “gourmande”) recipe extracted from Culturethèque : “Tout moelleux” Chocolate and vanilla muffins.
This recipe is taken from the Muffins : 750 grammes de plaisir book available for free on Culturethèque. This book offers 60 recipes, including 30 illustrated ones, but all of them original and tasty!
“Tout moelleux” Chocolate and vanilla muffins
For 6 muffins
3 table-spoons of milk
25 g of butter
55 g of dark chocolate
5 table-spoons of floor
2 sugar vanilla sachets (or a half vanilla pod)
½ baking powder sachet
2 table-spoons of powdered sugar
Pre-heat the oven to 180°C (th. 6).
Crush the chocolate
Heat the milk with sugar and vanilla sugar (or with half a vanilla pod).
Pour the preparation in a bowl.
Add butter, then flour, egg and baking powder.
Fill 3/4 of the muffin moulds.
Put the moulds in the oven and bake for 8 to 12 min depending on their size.
Muffins have to stay smooth.
Let them cool down a little bit before removing them from the mould and sampling them warm.
Chef Christophe's advice
Use a 70% dark chocolate of high quality to have very perfumed muffins.
You can strengthen the taste by adding a pinch of salt in the dough.
You can use half of a vanilla pod instead of vanilla sugar.
You can serve smooth muffins with vanilla or pistachio sauce.
Muffins : 750 grammes de plaisir