Ingredients:
- N. 1 Extra cocoa marrons cream with Castel del Rio IGP marrons from Il Regno del Marrone farm amount 225 gr
- 250 g Flour type 00
- 140 g Sugar
- 80 g Butter
- 200 ml Whole milk
- N. 2 Eggs
- N. 1 teaspoon of baking powder for desserts
- Elaborate
- 4 hours
- x 4 people
Preparation
First add 12 teaspoons of extra cocoa chestnut cream from Il Regno del Marrone farm in a container and let them freeze for 2 hours.
In a bowl, combine the liquid ingredients: the eggs, the melted butter in a bain-marie and cooled, the milk, mix everything with a whisk until to obtain a homogeneous mixture.
In a second bowl mix the powders: the flour, sifted with the yeast and the sugar, then add them to the bowl of liquid ingredients, and mix with a whisk mix well.
Place in the refrigerator for 2 hours. (Or overnight if you want to make muffins in the morning)
Pour a spoonful of mixture into 12 buttered and floured muffin molds (or lined with the appropriate baking cups), place a spoonful of in the center of each Extra chestnut cream with cocoa from Il Regno del Marrone farm frozen and finished with another spoonful of dough.
If you want to make smaller muffins, cut the extra cocoa marron cream from Il Regno del Marrone farm into squares.
Cook in the preheated oven at 180° for about 15-25 minutes depending on the size of the muffins.
Bake from the oven and let the muffins cool completely before turning them out.
Enjoy your meal.
