Ingredients
- 280 g of Spelt flour (Ruggeri)
- yeast, one sachet
- 2 fresh eggs, medium
- 180 g muscovado cane sugar
- 100 g butter, soft
- 125 ml milk
- orange zest to taste
To decorate
- dark chocolate curls to taste
- caramelized orange slices
Preparation
- Preheat the oven to 200°C. Butter some muffin tins (about 10-12).
- In a bowl, mix the whole eggs, brown sugar, orange zest and milk.
- Separately, sift the Farro Spelta flour (Ruggeri Shop) with the sachet of yeast and with the help of a spoon slowly add to the other ingredients, finally add the melted butter. Continue mixing with the whisk until you have a mixture that is neither too liquid nor too dense and without lumps.
- Then pour into the appropriate molds (fill just over half).
- Bake in a non-ventilated oven at 180°C for 25 minutes. Check with a toothpick that the cupcakes are ready first: if the toothpick comes out clean, then they are ready!
- Remove the muffins from the oven, let them cool and then decorate them with caramelized orange and dark chocolate flakes.
Recipe from https://coffeejournalmag.wordpress.com/
