Double Chocolate Chip Muffins Gluten Free
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Ingredients
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Unit of Measurement
- 123 g whole eggs
- 212 g butter very soft
- 250 g buttermilk
- 7 g salt
- 20 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 500 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 100 g PreGel Cacaopat Traditional Paste (Unsweetened Chocolate) - 56522
- as needed mini chocolate chips
Method of Preparation
- In the bowl of a stand mixer place in the very soft butter and PreGel Cacaopat Traditional Paste followed by the dry ingredients and top with the wet ingredients.
- Paddle the ingredients just until combined.
- Add in the mini chocolate chips and fold by hand.
- Scoop muffins.
- Bake at 168°C/335°F for 15-20 minutes depending on size.