Thanks to recipes of fragrant cocoa muffins, now every housewife can cook a tasty, chocolate treat in just 20-30 minutes. Appetizing portion mini-muffins will please your guests and family, securing for you the status of a magnificent cook, welcoming and hospitable hostess.
Cocoa Muffins - General Cooking Principles
Cocoa Muffins Staples Standard Set:
• Eggs. Only fresh, preferably pre-warmed at room temperature.
• Granulated sugar.
• Flour. It must be sifted in order to saturate with oxygen, and then the muffins will be especially tender and airy.
• Milk. It is permissible to replace sour cream, fresh kefir, yogurt.
• Cocoa powder. To the color of muffins was rich chocolate, and the taste is appropriate, cocoa should be taken natural without any additives.
• Ripper: hydrated soda or baking powder. This ingredient will lift the product, making them porous and incredibly tender.
• Vegetable or butter.
Additional ingredients can be many different products, depending on your preference. There are no restrictions, it all depends on your readiness for culinary experiments. It could be:
• Fruits: bananas, oranges, peaches, apples, pears, etc.
• Berries: blueberries, cherries or cherries, currants, strawberries, etc.
• Dried fruits: dried apricots, raisins.
• Nuts: walnuts, cashews, peanuts.
• Sunflower seeds.
• Coconut chips.
• Chocolate in the form of pieces or fruit.
• And much more.
The dough is kneaded quite simply and quickly: liquid components are whipped in one bowl, dry ingredients are mixed in the other, then everything is combined and whisk is whipped. It is not recommended to use a mixer for kneading, because this method of beating makes the dough heavier.
The dough is laid out in special small oiled forms (silicone, metal, paper) no more than 2/3 of the volume - the dough rises during baking. After the form is set in a preheated oven and bake for 15-20 minutes. Prepared muffins with cocoa are allowed to cool completely right in tins, then carefully removed. With the exception of the use of paper forms - in this case, the muffins are served directly into them.
Decorate products only in the cooled form: powdered sugar, icing, chocolate or coconut shavings, confectionery powders.
1. Cocoa Muffins: A Simple Recipe
Products:
• 100 grams of sugar;
• 150 grams of flour;
• 150 ml of milk;
• egg;
• 60 grams of cocoa;
• 50 ml of sunflower oil;
• ten grams of baking powder;
• salt on the tip of a knife.
Cooking process:
1. Smash the egg in a bowl, pour in the vegetable oil. Beat with a fork or a whisk.
2. Sift flour and cocoa into a slightly larger bowl, pour baking powder with salt. Mix it up.
3. Connect the egg-oil mixture with the flour mass, pour in the milk. Stir until lumps disappear.
4. Pour the dough into special molds, oiled.
5. Bake muffins at 200 degrees for no more than 20 minutes.
2. Cocoa Muffins: Recipe with Berries
Products:
• egg;
• 40-50 grams of cocoa;
• a glass (about 200 ml) of milk;
• 10 grams of baking powder;
• 250 grams of flour;
• a glass of sugar;
• a pinch of salt;
• a glass of any berries (better than pitted cherries, currants, blueberries).
Cooking process:
1. Mix in a small container sunflower oil with milk and egg.
2. Pour salt, sugar, sift cocoa, flour, baking powder into another container, add vanillin if desired. Mix.
3. Pour the bulk ingredients into the mixture of eggs, milk and butter. Whisk with a whisk.
4. Put the berries in the dough, gently, trying not to crush, mix.
5. Heat the oven to 190 degrees.
6. Oil the cupcake molds.
7. Pour dough into the molds, bake for 15-18 minutes.
3. Cocoa Muffins: Recipe with Bananas
Products:
• 250 grams of flour;
• three tablespoons of cocoa;
• large banana;
• two pinches of a baking powder;
• four Art. l condensed milk;
• 4 tbsp. l classic yogurt without additives;
• four eggs;
• three Art. l sugar sand.
Cooking process: 1. Beat eggs with a mixer with salt and sugar.
2. Add yogurt, condensed milk and beat again.
3. Pour the sifted flour, cocoa and baking powder into the mass. Stir first with a fork, after a whisk.
4. Banana peel and cut into thin circles.
5. Oil the forms, fill them with half of the prepared dough.
6. Put on top banana circles.
7. Cover the bananas with a spoonful of the remaining dough.
8. Bake at 200 degrees for 18-22 minutes.
9. Cool completely, only then remove from the molds.
4. Cocoa Muffins: Recipe with Coconut Chips and Chocolate Filling
Products:
• 320 grams of flour;
• a glass of milk;
• two eggs;
• two tsp. baking powder;
• one hundred and fifty grams of sweet cream butter;
• 100 grams of sugar;
• 55 g of cocoa powder;
• 4 tbsp. l coconut shavings;
• 200 grams of dark chocolate.
Cooking process:
1. Beat the eggs with sugar until it acquires a mass of pale yellow color.
2. Pour in the milk, put the softened, chopped butter into pieces. Beat up.
3. Pour cocoa, sifted flour, baking powder and coconut chips. Stir until lumps disappear.
4. In the smeared molds, live two spoons of dough, put a piece of chocolate on top, close with two more spoons of dough.
5. Put the molds in the oven, preheated to 210 degrees, bake for about 20 minutes.
5. Cocoa Muffins: Recipe with Oranges
Products:
• a pound of flour;
• 200 grams of sour cream;
• sweet big orange;
• three eggs;
• 200 grams of sugar;
• 1 tsp. baking powder;
• 50 grams of dark chocolate;
• 5 tablespoons l. cocoa;
• 46 ml of sunflower oil.
Cooking process:
1. In a small bowl, beat eggs with sugar.
2. Add sour cream and vegetable oil, beat again.
3. Rinse the orange thoroughly, rinse with boiling water and dry.
4. Grate the zest on a fine grater, shift to egg-cream mass.
5. Peel the pulp of orange from the white film, divided into slices, cut into small cubes.
6. Add baking powder, flour, cocoa powder to the dough. Mix with a whisk. 7. To live in the almost finished dough grated chocolate, rubbed with small chips, mix.
8. Place a spoonful of dough on the bottom of a greased form, put a few pieces of orange on top, pour the remaining dough on 2/3 of the volume of the molds.
9. Bake muffins for 25 minutes at 175 degrees.
6. Cocoa Muffins: Recipe with Raisins
Products:
• 40 g of cocoa;
• a glass of flour;
• a glass of sugar;
• 1 tbsp. l vegetable oil;
• half a cup of milk;
• egg;
• 1/2 tsp. soda (to extinguish);
• half a cup of dark raisins.
Preparation:
1. Mix in a large bowl of cocoa with flour.
2. In another container, beat slightly warmed milk with eggs, sunflower oil, sugar and slaked soda.
3. Wash the raisins, pour boiling water for 10 minutes, rinse and dry, laying out on a towel.
4. Mix the raisins with the dough.
5. Put the dough for muffins in the oiled forms, set in a preheated 160 degree oven for 20 minutes.
6. Cool the finished muffins and decorate them with powdered sugar and chocolate chips or nuts.
7. Cocoa Muffins: A Recipe with Cottage Cheese and Candied Fruit
Products:
• 200 grams of flour;
• 150 grams of sour cream;
• two eggs;
• 205 grams of cottage cheese;
• 1 tsp. baking powder;
• 60 grams of candied fruit;
• 3 tbsp. l cocoa.
Cooking process:
1. Put cottage cheese in a bowl, grind until smooth.
2. Add sugar, eggs, sour cream. Stir first with a fork, then gently whisk.
3. Add sifted flour, baking powder, cocoa, mix.
4. Add candied fruit, mix again.
5. Transfer the dough with a spoon into the greased molds, bake at 180 degrees for 25 minutes.
8. Cocoa Muffins: Recipe for Condensed Milk with Walnuts
Products:
• 180 grams of flour;
• 100 grams of condensed milk;
• third tsp. vanilla;
• half tbsp. baking powder;
• two eggs;
• two large spoons of cocoa;
• 60 grams of butter;
• two handfuls of chopped nuts.
Cooking process:
1. Mix flour with cocoa, vanilla and baking powder. Sift the mass.
2. Beat until the eggs are homogeneous, add condensed milk, mix. 3. Melt the butter, cool, add to the condensed mixture.
4. Combine flour with condensed milk, mix.
5. Put some nut crumbs on the bottom of the greased forms, put a spoonful of dough on top, add some more nuts and again the dough.
6. Bake for 23-25 minutes in the oven preheated to 190 degrees.
Cocoa Muffins - Tips and Tips
• If you add berries to the dough, they should first be lightly rolled in the starch so that they do not spread.
• Fruits can be added to the dough in pureed form or by cutting them into small pieces.
• If you add dried fruit to the dough, do not forget to soak them, and then dry them.
• If you decide to cook muffins on cottage cheese dough, choose non-granular cottage cheese, it is best to take briquettes, but it is also advisable to grind it at least once through a sieve.
• Spread the dough in the necessarily oiled form so that the muffins do not stick and have a neat, appetizing appearance.
• Muffins are also good because, despite the short shelf life under normal conditions (about three days), they can be prepared for future use - they perfectly retain their taste qualities at a low temperature. Then the remaining baking should be completely cooled, wrapped in plastic wrap and put into the freezer. You can get the muffins at any suitable time, it remains only to defrost the muffins at room temperature or in a microwave oven in the appropriate mode.
