Eurocream muffins with semolina
Chocolate muffins with semolina filling! Very simple and very fine!
Preparation steps
- For the filling, mix the semolina with 5-6 tablespoons of milk, mix and add to the rest of the boiled milk. Stir for a few minutes until thickened and be careful not to burn. Remove from the heat and stir in the white Eurocream while hot. Set aside.
- Preheat the oven to 180C. Mix flour, sugar, cocoa and baking powder in one bowl. In another bowl, mix the eggs, milk and oil to combine, add the dark Eurocream and stir a little more. Add the flour mixture to this mixture and mix briefly with a whisk (not too much, just to smooth everything out).
- Place the muffin baskets in the muffin tin and fill the mixture up to half of the basket. Put a teaspoon of semolina with eurocream in the middle of each muffin. Finally put another tablespoon of the mixture in each basket to cover the semolina. Bake for 20 minutes (check with a toothpick if they are baked to the end, the toothpick must come out dry from the muffins).
Serving
Finished muffins, if desired, pour melted chocolate or sprinkle with powdered sugar. Best served chilled.
