Chocolate Muffins

Name: Chocolate Muffins - Madalina J.
Ingredients: 150g fusilli pasta; 2 eggs; 2 tablespoons of sugar; 50 ml of milk; 6 teaspoons of chocolate cream; Chocolate flakes and jelly beans (for decoration)

Pasta/Pizza - Chocolate Muffins by Madalina J. - Recipia

I wanted to try something different on a free afternoon, so I ended up making these chocolate and pasta muffins. It's the kind of dessert you make when you have leftover pasta and a jar of chocolate spread in the cupboard. They aren't the classic dessert, but they turn out interesting, especially for those who are in the mood to experiment. I've made the recipe a few times, with slight adjustments, but each time I made sure to let them cool properly so I could easily remove them from the molds. Quick Info Total time: about 1 hour Preparation time: 15 minutes Baking time: 45 minutes Servings: 6 muffins Difficulty: easy Recipe type: pasta dessert, suitable for a snack or an unusual dessert Ingredients 150 g fusilli pasta 2 eggs 2 tablespoons sugar 50 ml milk 6 teaspoons chocolate spread (Nutella or another spread) Chocolate chips, for decoration Gummy candies, for decoration Preparation method 1. Boil the pasta in salted water, just like any pasta. When done, drain and set aside to cool slightly. They don't need to be completely cold, just not hot. 2. Beat the eggs with the sugar and milk until everything is well combined. No need for a mixer, a whisk works fine. 3. Place some of the cooked pasta in the muffin molds. Fill them about halfway. If you don't have individual molds, you can use a regular muffin tray. 4. Pour half of the egg mixture over the pasta. Just enough to cover the pasta in each mold. 5. Add a teaspoon of chocolate spread in the center of each mold. Don't try to distribute it perfectly; it's okay if it stays in the middle. 6. Cover with the remaining pasta, then pour the rest of the beaten egg over each muffin. Make sure the liquid reaches all edges, otherwise, they may dry out while baking. 7. Bake the muffins in the preheated oven. I kept them in for 45 minutes at medium temperature (around 180°C). Every oven differs slightly, but for me, 45 minutes was enough for the egg to set and form a light crust on top. 8. Remove from the oven and let them cool in the molds. If you take them out while hot, they tend to crumble. 9. Once completely cooled, you can easily remove them from the mold and decorate with chocolate chips and gummy candies. The decorations hold better if you add them just before serving. Why I make the recipe often It's a good solution when you have extra cooked pasta and don't want to throw it away. It doesn't require many ingredients, and most are already found in the kitchen. If you like denser, pudding-like desserts, these are great. They can also be packed for later. Tips and variations Tips Use short pasta (fusilli or penne) to fit well in the molds. It's important to let the muffins cool completely before removing them from the mold; otherwise, they won't hold their shape. The egg mixture should be evenly distributed in all molds to avoid dry corners. Substitutions You can use any chocolate spread, not just Nutella. Milk can be replaced with a plant-based alternative if you want to avoid dairy. Sugar can be adjusted to taste, or you can use a sweetener if you want to reduce calories, but the final texture may differ. Variations You can add chopped nuts for extra texture, even though they're not in the original recipe. If you don't have gummy candies, you can use dried fruits as decoration. The muffins can be served plain or drizzled with maple syrup or chocolate sauce on top. Serving ideas They're great for a hearty snack or as a dessert at a picnic. They can be served cold, but can also be warmed for a few seconds in the microwave, especially if served with chocolate sauce. Frequently asked questions Can other types of pasta be used? Yes, any short pasta works, just make sure they aren't too thick or long. Fusilli, penne, or even shell pasta are fine. Are the muffins very sweet? It depends on how much chocolate spread you add and if you choose to add more sugar. If you don't like desserts too sweet, you can reduce the sugar to one tablespoon or use dark chocolate. Can I put another filling instead of chocolate? You can try using jam or peanut butter, but the final texture will be slightly different. I tested it with peanut butter, and it turned out saltier. Is decoration necessary? No, decoration is more about presentation. If you want something simpler, you can skip the chocolate chips and gummy candies. Nutritional values Approximately, one muffin has around 180-210 kcal, depending on the amount of chocolate spread used. It contains about 5-6 g of protein, 25-28 g of carbohydrates, and 7-8 g of fat per serving. These values can vary quite a bit, especially depending on the chosen chocolate spread and any additional decorations or syrups. Storage and reheating The muffins can be stored in the refrigerator in a closed container for up to 2 days. They retain their texture better if you let them sit at room temperature for 10 minutes before eating or you can warm them briefly in the microwave. I don't recommend storing them longer, as the pasta may harden. After 48 hours, they won't have a good texture.

Chocolate Muffins

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