Corn and Gianduia Muffins
Corn muffins are crispy, single-serving cakes filled with bits of delicious gianduia chocolate—perfect for after a meal.
Corn and Gianduia Muffins
Ingredients
- 175 g bramata cornmeal
- 175 g Type 00 flour
- 100 g sugar
- 10 tablespoons of corn oil
- 5 tablespoons white wine
- 1 egg
- 1/2 packet of baking powder
- 90 g gianduia chocolate
- salt
- powdered sugar
Directions
Beat the egg with the sugar and salt in a stand mixer for a few minutes until the mixture is light and fluffy.
Sift the two types of flour with the baking powder and add them to the dough, continuing to mix.
Then add 10 tablespoons of corn oil and 5 tablespoons of white wine, and mix until the mixture is smooth.
Chop the chocolate separately and fold it into the batter using a spatula.
Grease a muffin pan with corn oil and pour in the batter, filling each cup 2/3 full.
Bake at 200° for 30 minutes, and once removed from the oven, let them cool in the baking pan.
Once they’re cool, dust them with powdered sugar and serve :)