White chocolate and raspberry muffins
We prepare some homemade muffins with raspberries and sweet white chocolate chips in an irresistible perfect combination to conquer the sweet tooth. An easy and unbeatable dessert that you won’t be able to resist!
Ingredients
- 500 grams of flour
- Two tablespoons of chemical yeast
- 150 grams of sugar
- Two eggs
- One teaspoon of vanilla extract
- 350 milliliters of milk
- 50 grams of butter
- 100 grams of raspberries
- 110 grams of white chocolate
Elaboration
Sift the flour and yeast into a bowl, add the sugar and stir.
Melt the butter in the microwave.
Add the egg to another bowl and beat with the whisk. Add the milk and vanilla extract. Stir and add the melted butter. Mix well.
Cut the white chocolate into small dice. Cut the raspberries in half.
Add the egg mixture to the bowl of flour and mix with the rods until you get a homogeneous dough. Add the chocolate and mix. Add the raspberries and stir a little with soft and enveloping movements.
Place in a preheated oven at 190ºC for 30 minutes. Remove from the oven and let cool slightly before unmolding.
Serve the raspberry and white chocolate muffins.
Step by Step
- Sift the flour and yeast into a bowl, add the sugar and stir.
- Melt the butter in the microwave. Add the egg to another bowl and beat. Add the milk and vanilla extract. Stir and add the butter. Mixture.
- Cut the chocolate into cubes and choose the raspberries.
- Add the egg mixture to the flour and mix. Add the chocolate and stir. Add the raspberries and mix a little with gentle movements.
- Line a muffin tin with paper cups and fill with the batter.
- Put in a preheated oven at 190 degrees Celsius for 30 minutes.
- Serve the raspberry and white chocolate muffins.
Tips and tricks
We recommend you not mix too much when adding the raspberries to not completely dye the dough red.
Do not fill the muffin tins, as baking will cause the dough to rise.
After 25 minutes of baking, check with a long toothpick if the muffins are done inside. If it is browning too much without being done inside, put a piece of aluminium foil on top so that it does not directly heat them. If you adjust it to the mould or the muffins, simply place the paper on top.
Vegan chocolate flan
An easy dessert with a vegetable drink and without eggs, perfect to surprise.
We show you how to make an irresistible vegan chocolate flan without eggs! Ready in 15 minutes, a perfect dessert to prepare in advance and surprise at the table on a special occasion.
Ingredients
- 425 milliliters of cashew drink
- 50 grams of stevia
- 40 grams of dark chocolate
- 10 grams of cocoa powder
- 2 grams of agar agar
- For the caramel:
- 50 grams of sugar
- 50 milliliters of water
Elaboration
To make the caramel, heat a pan and add the sugar and water. Let caramelize for between 2-3 minutes, until golden brown. Spread the caramel at the base of the flan moulds.
To make the flans:
- Heat a saucepan and add the milk, sugar, chocolate and cocoa powder.
- Heat until it boils, stirring from time to time with a few rods.
- Add the agar-agar and cook for a couple of minutes, stirring constantly.
Fill the moulds with the chocolate mixture. Let cool.
Put in the refrigerator for about 12 hours, unless Unmold, being careful not to break them.
Serve the vegan chocolate flans and sprinkle chocolate chips on top.
Step by Step
- To make the caramel, heat a pan and add the sugar and water. Let caramelize for between 2-3 minutes, until golden brown.
- Spread the caramel at the base of the flan moulds.
- To make the flans, heat a saucepan and add the milk, sugar, chocolate and cocoa powder. Heat until it boils, stirring from time to time with a few rods.
- Add the agar-agar and cook for a couple of minutes, stirring constantly.
- Fill the moulds with the chocolate mixture. Let cool.
- Put in the refrigerator for about 12 hours, unless Unmold, being careful not to break them.
- Serve the vegan chocolate flans and sprinkle chocolate chips on top.
Tips and tricks
To make the vegan flan, you can use other vegetables such as oatmeal, almond or rice drinks.