Are you ready to prepare an exciting treat with us? Cocoa and ginger chocolate muffii are just fabulous! There is nothing to say, organic Alce Nero ginger chocolate gives an extra touch to what is one of the most well-known sweets in the world. Excellent at breakfast next to a glass of milk, perfect as a snack accompanying a cup of steaming tea, these soft chocolate muffles will win you over with their intense and slightly pungent taste on the finish. Knowing then they are products belonging to the firetrade line, or obtained in ethical conditions, they seem even more good!
To prepare cocoa and ginger chocolate muffins, combine all the dry ingredients in a bowl: cocoa, sugar, baking powder, baking soda, flour (preferably sifted) and a pinch of salt.
In another bowl, beat the egg and add the seed oil and milk; stir just to mix the ingredients, you won't have to incorporate too much air.
Transfer the liquid mixture to the bowl with the dry ingredients and mix to mix everything. Cut the ginger chocolate into pieces and cut it in pieces, leaving it a little later. Mix everything.
Distribute the batter in the muffin mold where you have some muffin papers filled in, filling each mold for 3/4 of the capacity.
Sprinkle each muffin with the chocolate chips set aside.
Bake the cakes at 180 ° C for about 18-20 minutes or until cooked.
Take the sweets out of the oven, let them cool and serve them for tea with friends or for a rich breakfast.
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