Chestnut Tart
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Veggie Chocolate Muffin
ingredients
servings
12
Rice flour
150 oz
Tapioca flour
50 oz
Almond flour
80 oz
Cornflour
20 oz
oatmeal
20 oz
Bitter cacao
30 oz
White sugar
130 oz
Dark chocolate, without milk
60 oz
Rice milk
220 oz
Corn oil
30 oz
Baking powder for desserts
10 oz
Desserts from Italy
Veggie Chocolate Muffin
Veggie Chocolate Muffin
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
without eggs, without dairy products, with natural flours and lots of chocolate
preparation
step 1
In a pan in a water bath, melt the dark chocolate very well. In a bowl, combine all the flours, sugar, bitter cocoa and baking powder.
step 2
Mix with a whisk by hand and add the milk slowly making it mix well, then add the oil and finally the melted chocolate. Mix well and allow to stand for 5 minutes. Meanwhile, oil the muffin molds and turn the oven on 180 degrees.
step 3
Take the muffin mold and fill each mold with the dough. Bake in hot oven for 25 minutes.
step 4
When they are cooked, remove from the molds and let them dry well on a wire rack before dusting them with the icing sugar.
