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Receta Chocolate ice-cream Hazelnut Cranberry muffins

Name: Chocolate ice-cream Hazelnut Cranberry muffins
Cook time: 26 min
Total time: 26 min
Cuisine: Canadian
Ingredients: . >(American / Metric measures)<; . DRY MIX:; . 2 cups (260g) unbleached All-Purpose flour; . 1/4 cup (24g) Dutch-processed Cocoa powder; . 1 tsp. (5ml) baking powder; . 1 tsp. (5ml) baking soda; . 1/2 tsp. (2.5ml) sea salt; . 1/2 cup (105g) granulated sugar; . 1/2 cup (85g) roasted hazelnuts, coarsely chopped; . 1/2 cup (120g) dried cranberries; . WET MIX:; . 2 large eggs; . 1/2 cup (120ml) vegetable oil (grape seed preferred); . 1 tsp. (5ml) pure Vanilla extract; . 1 cup (250ml) dark Chocolate ice-cream, thawed *; . 1 orange zest (optional); .; . 12 paper liners (optional); . vegetable oil spray; .; . * Ice-cream thawed: Make sure this procedure has been done solely in the refrigerator about one hour before starting the recipe.

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Leftover ingredients used in Holiday desserts were thrilled to be...
celebrated once more in MUFFINS baking for a New Years celebration.

For a detailed post...refer to:
http://www.foodessa.com/2012/12/new-years-muffin-mania-celebration-4.html

Tiempo para Cocinar: 26 minutos

Raciónes: 12

Kid Friendly

Canadian

Ingredientes

. >(American / Metric measures)<
. DRY MIX:
. 2 cups (260g) unbleached All-Purpose flour
. 1/4 cup (24g) Dutch-processed Cocoa powder
. 1 tsp. (5ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) sea salt
. 1/2 cup (105g) granulated sugar
. 1/2 cup (85g) roasted hazelnuts, coarsely chopped
. 1/2 cup (120g) dried cranberries
. WET MIX:
. 2 large eggs
. 1/2 cup (120ml) vegetable oil (grape seed preferred)
. 1 tsp. (5ml) pure Vanilla extract
. 1 cup (250ml) dark Chocolate ice-cream, thawed *
. 1 orange zest (optional)
.
. 12 paper liners (optional)
. vegetable oil spray
.
. * Ice-cream thawed: Make sure this procedure has been done solely in the refrigerator about one hour before starting the recipe.

Direcciones

. Pre-heat oven at 350F/180C/Gas4. Position rack at the 2nd level from the bottom of the oven. Prepare a muffin pan with paper liners. Note: oil spray will be used right before pouring the batter.
. DRY MIX: In a large bowl, whisk together all the dry ingredients.
. WET MIX: In a medium bowl, whisk the eggs and add in the rest of the wet ingredients. Blend until well combined.
. Make a well in the dry ingredients and then add the wet mixture. Combine until there is no appearance of flour. Do not over mix the batter. Set aside.
. Take the muffin pan and paper liners (optional)...spray a generous spot of oil into every cavity. Fill each cavity three-quarters of the way. This will ensure a domed cap.
. BAKE them for about 26-28 minutes or until a toothpick comes out clean. When you take them out...do not wait longer than 5 minutes to extract them out of their moulds. Place them onto a metal rack to have them cool. Yes, they will still be hot...but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. Note: When ready to peel off the cupcake liners...be gentle.
. Happy baking and Claudia's flavourful wishes...FOODESSA.com