France

From Alexandra Mastromarino's kitchen in France.

Originally published on Cookpad France as Muffins coulant chocolat au pain rassis, with US measurements.

A picture of Chocolate Lava Muffins with Stale Bread.

Chocolate Lava Muffins with Stale Bread

Alexandra Mastromarino @Alexandraencuisine

We're trying to minimize waste as much as possible, so instead of throwing away my bread, I used it as a base for my little cakes.

We're trying to minimize waste as much as possible, so instead of throwing away my bread, I used it as a base for my little cakes.

Chocolate Lava Muffins with Stale Bread

Alexandra Mastromarino @Alexandraencuisine

We're trying to minimize waste as much as possible, so instead of throwing away my bread, I used it as a base for my little cakes.

We're trying to minimize waste as much as possible, so instead of throwing away my bread, I used it as a base for my little cakes.

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Ingredients

15 minutes

10 small cakes

15 slicesstale whole wheat bread
2eggs
1 cupoat milk
2 tablespoonswhole wheat flour
3 packetsvanilla sugar
1/2 packetbaking powder
1 bardark chocolate, chopped

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Steps

15 minutes

1

Mix the milk and eggs, soak the bread slices for 5 minutes, then blend.
2

Add flour, sugar, baking powder, and chocolate pieces. Pour into ramekins and bake for about 15 minutes, depending on your oven. Happy cooking!

Saved

Cooksnaps

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Alexandra Mastromarino @Alexandraencuisine

Published in the US on April 23, 2025 09:03

Keywords

Muffin Bread Oat Milk Egg Dark Chocolate

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