for 8 muffins
- 150 gr. of cornmeal
(polenta with precooked semolina) - 20 gr. cocoa powder
- 8 squares of dark chocolate
- 50 gr. flour
- 100 gr. powdered sugar
- 50 gr. butter
- 20 gr. butter for molds
- 1 egg
- 20 cl. milk
- 1 packet of baking powder
- 1 pinch of salt
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10 mn. |
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20 mn. 200°C.(th.6-7)/425-450°F |
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- Preheat oven to 200 ° C. (th.6-7)
- Melt the butter.
In a bowl, mix cornmeal, flour sifted, powdered sugar, cocoa, salt and yeast.
Make a fountain there and break an egg.
Mix slowly, adding the melted and berre milk trickle.
- Butter 8 muffin cups (or 8 small ramekins).
Pour 1 tsp. tablespoons of batter into each of them.
On top, place a square of chocolate and cover with another cillèrée pulp.
Bake at half height and cook 20 minutes.
- At the exit of the oven, pass the blade of a knife around the muffins to the off easily.
Turn out the form and return them on a grid.
Enjoy them warm or cold.
French