Here is a delicious recipe for fluffy and tasty muffins made with type 2 flour from 100% Italian wheat
Recipe for 12 Muffins
Ingredients:
300 g Type 2 Nutridea flour
80 g whole-wheat brown sugar
1 tablespoon honey
3 eggs
1 tablespoon cream of chocolate (or unsweetened cocoa powder)
1 lemon zest
250 g yogurt (whole or Greek for extra creaminess)
100 g EVO oil (extra virgin olive oil)
1 packet instant baking powder
Procedure:
Preheat the oven to 180°C (ventilated oven).
Prepare a muffin pan with paper cups or lightly grease and flour the molds.
In a large bowl, beat the eggs with the whole-grain sugar, honey, and chocolate cream (or cocoa) with the zest of one lemon.
Add the EVO oil and yogurt, mixing well.
In another bowl, sift the flour with the baking powder.
Gradually mix the dry ingredients into the liquid ingredients, stirring gently with a spatula or wooden spoon until smooth.
Fill ramekins or muffin molds to about 2/3 of their capacity.
Bake for 25 to 30 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
Pop the muffins out of the oven and let them cool slightly in the pan before transferring them to a wire rack to cool completely.
