Wholemeal muffins with RiCcotta Valcolatte and honey (fat-free)

N ° 8 muffins | 10 minutes preparation | 20 minutes of cooking

  • 220 g of type 2 flour
  • 250 g of Valcolatte RiCcotta
  • 120 g of acacia honey
  • 120 ml of whole milk
  • 16 g of baking powder
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • Oat flakes to taste (optional)
  1. Take 2 bowls of different sizes, in the largest one mix the sifted flour and baking powder.
  2. In the other bowl, add the eggs, honey, RiCcotta, vanilla extract and milk at room temperature.
  3. Beat with an electric whisk until all the ingredients are mixed well, pour the liquid mixture into the flours and turn for a few seconds: the trick to obtain soft muffins is to mix a little.
  4. Spread the mixture into the cups and sprinkle each muffin with some oat flakes.
  5. Preheat the oven very well, bake in a static oven in the middle part of the oven at a temperature of 180 ° C. Cook for about 15/20 minutes, depending on the type of cup used.
  6. Remove from the oven and leave to cool on a wire rack.