Directions
If you are organizing a picnic, do you know what must never be missing from your list?
Beers? A chilled bottle of Gamay? Assorted sandwiches? Club sandwich to go-go? Takeaway mojito?
You are close to us. A dessert that puts an end to lunch must never be missing. And your diet, of course!
So today we’re going to make some super soft chocolate muffins with vanilla, almond milk, and walnuts. We took the recipe (and slightly modified) from a book that all chocolate lovers should keep in their library: The ABC of Chocolate, by Julie Andrieu. They range from classic muffins to chocolate rolls, passing through cakes, puddings, truffles, and a thousand other chocolate-based delicacies. Give yourself a gift, you deserve it!
Ok, the recipe is the classic one for chocolate muffins, but at the end of the fair it is “fairly light” there is no butter, only seed oil.
Ingredients and doses for making chocolate muffins with vanilla, almond milk, and walnuts
15 servings
- 300 grams of flour
- 50 grams of cocoa powder
- 6 grams of yeast
- 4 drops of vanilla extract
- 4 grams of baking soda
- 5 grams of salt
- 200 ml of almond milk
- 100 grams of sugar
- 100 ml of olive oil
- 3 eggs
- 120 grams of dark chocolate
How to make chocolate muffins with vanilla, almond milk, and nuts
The recipe is very simple, just be careful not to mix the final dough too much.
First, turn on the oven to 150 degrees.
Melt the chocolate in a saucepan in a bain-marie. If it’s good quality chocolate, you don’t need butter or cream.
While the chocolate cools, sift the flour and put it in a bowl, then add the baking soda, cocoa, baking powder, salt, and mix.
Now let’s move on to the liquid part. Pour the milk into a large bowl, add the sugar, oil, eggs, and mix with a whisk or in a blender. Don’t overdo it, 4-5 minutes maximum is enough.
Ok, we’re at a good point, keep it up! Gently pour the liquid mixture into the flour and mix very gently with the whisk. The muffin dough must be treated gracefully, try to incorporate air, but stir for 2 minutes, just to mix all the ingredients well.
Now add the melted chocolate and mix for another 1 minute.
Prepare the mold by placing a paper cup in each hole, then fill them, not completely, with the muffin mixture.
Place in the oven and cook for 18-20 minutes at 150-160 degrees.
To check if the muffins are cooked, stick them with a toothpick: it must come out clean.
Turn off and let the muffins cool in the oven.
Remove them from the mold and serve your chocolate muffins. The intense taste of olive oil, the delicacy of almond milk, and the crunchiness of walnuts will create a symphony that you will not forget so easily!
Which wine goes well with chocolate muffins with vanilla, almond milk, and walnuts?
We choose a spicy, tannic, and velvety sweet red wine such as the Recioto della Valpolicella from the Mazzi winery. And already with the Recioto we could, and I say we could be okay, but in reality, to withstand the violent impact of chocolate we advise you to combine fortified wines and spirits such as sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac, and Calvados, much more suitable, thanks to higher alcohol content.
If you want to combine a cocktail, Black Russian.
If you prefer a distillate, the intense and smoky taste of Ardbeg 10 is ideal.
