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The black currant and white chocolate muffins are soft cakes that are particular thanks to the contrast that the sour currant makes with the sweetness of chocolate. When I saw currants on the fruit counters, with their bright colors, I couldn't resist buying some to make us a little something good and so here I thought about making muffins and here they are;) Girls yesterday with elisa it went much better, I played the card dad, I also let Ivano in the classroom and I went out first, she came to greet me at the window where I said I would wait for her and then he too came out, magically elisa she calmed down and didn't cry and played serene;) I greet you and leave you to the recipe, today in Naples is a day of celebration, San Gennaro is our patron, so we have a long weekend, yuppi;)
How to make currant muffins
Chop the white chocolate
Wash the currants and set the kernels aside
Work the butter with the sugar, once you have a cream, add the eggs and mix them.
Then add the milk and vanilla essence, add the flour and yeast in thymus
Once you get a homogeneous mixture, add the chopped chocolate and currants
Stir to make everything mix well
Pour the mixture into muffin cups filling them 2/3 of their height.Then bake in a preheated oven at 180 ° and cook for 20 minutes
Let the muffins cool and serve.