Double chocolate muffins
105 g of Molino Rossetto cake flour
5 g of baking powder
35 g of cocoa powder
80 g of sugar
75g of melted butter
80 ml of milk
salt to taste
2 tablespoons of vanilla essence
60 g of drops of dark chocolate
Heat the oven to 180°C and grease with butter 7-8 muffin moulds.
Sift flour with baking powder, sugar, salt and cocoa.
Beat the eggs, add vanilla essence, melted butter and milk. Add liquid ingredients to solid one and blend until the batter will be smooth.
Add some chocolate drops dusted with flour. Fill the moulds for 2/3 and dust the muffins with the remaining chocolate drops.
Bake for 20-25 minutes.