While these look like muffins, they're really more like moist brownie cakes with nuggets of white chocolate tucked away in the centres! Irresistible! Preparation time 20 minutes Baking Time 20 minutes Makes 12 large muffins 2 squares white chocolate, about 2 oz (56 g) 6 squares semi-sweet chocolate, about 6 oz (168 g) 2 eggs 1 cup (250 mL) buttermilk 1/2 cup (125 mL) unsalted butter, melted 1 1/2 cups (375 mL) granulated sugar 2 tsp (10 mL) vanilla 2 cups (500 mL) all-purpose flour 1 cup (250 mL) cocoa powder 2 tsp (10 mL) baking powder 1 tsp (5 mL) salt 1/2 tsp (2 mL) baking soda 1.Preheat oven to 375F (190C). Lightly oil a 12-cup muffin tin. Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate. 2.In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed. 3.Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims. 4.Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack. 5.Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
- Préparation 45 minutes
- Cuisson 30 minutes
- Portion(s) 2 portions
- Crédits : Coup de pouce, parution magazine février 2010
Ingrédients
Préparation
1. Parer le fenouil et le couper en tranches fines sur la longueur (réserver les feuilles). Dans une casserole, chauffer l'huile à feu moyen. Ajouter les tranches de fenouil, l'oignon, l'ail, le paprika, le thym, le sel et le poivre et cuire, en brassant de temps à autre, pendant environ 5 minutes ou jusqu'à ce que l'oignon ait ramolli.2. Ajouter les tomates, le bouillon, le vin, la liqueur, si désiré, et la pâte de tomates et porter à ébullition. Couvrir, réduire le feu et laisser mijoter pendant environ 15 minutes ou jusqu'à ce que le fenouil soit presque tendre.
3. Ajouter les crevettes, le homard et le poisson. Couvrir et laisser mijoter pendant environ 8 minutes ou jusqu'à ce que les crevettes soient rosées et que le poisson se défasse facilement à la fourchette. Garnir chaque portion des feuilles de fenouil réservées.
Valeurs nutritives Par portion
Protéines: 31 g/portion;
Matières grasses: 10 g (1 g sat.)/portion;
Cholestérol: 112 mg/portion;
Glucides: 13 g/portion;
Fibres: 3 g/portion;
Sodium: 896 mg/portion.
