Starting something new can be so adventurous, challenging and interesting but so, so incredibly difficult. No time to eat, sleep enough or even go out with friends and colleagues. But when you grow up, and believe me you start growing up when you have to take your own decisions as I did while ago, having a drink with someone seems the last thing to do in your agenda.
I am busy working, creating a site, trying new recipes, experimenting a new lifestyle (on a diet and with natural foods and ingredients) and the poor blog has not been updated for so many weeks, maybe months. Again in Milan, such a great and extraordinary city but I have no time to visit all the place I wish I could go. When I have free time I stay home or at a cafè with a colleague, chatting. While home I am experimenting new recipes like this new from beloved Greek chef Akis.
The original recipe was a little bit different: more sugar, regular flour and with a frosting. I put less sugar, used gluten free flour mix and no frosting at all. Plus the beer is a red gf beer. The result? Fluffy, moist and nice muffins, a combination of dark chocolate with beer. Super easy and perfect for everyone!
- 110 g brown beer
- 120 g butter
- 150 g gluten free flour
- 150 g granulated sugar
- 30 g cocoa powder
- 1 levelled teaspoon baking soda
- 1 egg
- 80 g plain yogurt
- 70 g dark chocolate couverture
- 2 tablespoons instant coffee
Preheat oven to 180° C. Melt the butter in a saucepan over medium heat. When it melts, remove from heat and add cocoa powder and chocolate. Stir with a hand whisk until all of the ingredients are completely combined. Set aside to cool.
Sift the flour, sugar, baking soda and salt into a separate bowl. In a mixer, beat the eggs and yogurt for 2-3 minutes. Add the butter mixture and beat until the butter is completely absorbed. Remove mixing bowl from mixer. Add the sifted flour mixture and gently fold with a spatula. Line muffin pan with cupcake liners. Fill halfway with mixture. Bake for 15-20 minutes.