Sunday, October 24, 2010

What to do on a Sunday morning...

Alors, moi je vais faire des petits muffins du dimanche! :) Je partage la recette qui j'ai piqué à Mr. Internet avec vous! Il est tout vert ce matin Mr. Internet! ^_^

Condensed milk is used instead of egg whites in this muffin version of macaroons.

2 c. all-purpose flour
1/2 c. sugar
3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1 c. milk
1/3 c. vegetable oil
Macaroon Filling, see below
1/2 c. butter, melted
1/2 c. sugar

MACAROON FILLING:

1 c. flaked coconut
1/4 c. sweetened condensed milk
1/4 tsp. almond extract

Preheat oven to 400 degrees F (205 degrees C). Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour, 1/2 cup sugar, cocoa powder, baking powder and salt. In a small bowl, mix egg, milk and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture into the well. Stir until flour mixture is moistened; batter will still be lumpy. Prepare Macaroon Filling.

Gently spoon about half the chocolate batter into the greased muffin pan cups. Spoon about 2 teaspoons Macaroon Filling onto center of each muffin. Spoon remaining chocolate batter on top of Macaroon Filling. Bake 20 to 22 minutes or until muffins pull away from sides of cups. Immediately remove from pans. Dip tops of warm muffins in melted butter, then in remaining 1/2 cup sugar. Serve warm. Makes 12 muffins.

MACAROON FILLING: In a small bowl, mix coconut, sweetened condensed milk and almond extract. Stir until moistened.


Et vue que j'ai pas envi d'aller à Spar pour acheter du lait condensé, une tite recette fait maison! Fénéant jusqu'au bout des ongles! ^_^

Ingredients: Equal parts evaporated milk and white sugar, 1/2 Cup water

# Combine milk and sugar into medium sauce pan, stirring often to dissolve sugar and bring to a low boil.
# Boil, stirring constantly, for about 30 minutes. Don't over cook or it will be too thick when cooled.
# Milk will become a bit more caramely in color than the canned, but the flavor should be nearly identical.
# Let cool to room temperature before using in a recipe, but, I suggest using it immediately rather than refrigerating it.


Voilà. Si c'est bon jvais fer pleins de bruit :) Si ca foire, ben vous m'entendrez pas ^_^

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