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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Egg / Difficulty: Easy / Number of Servings: 0 |
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Ingredients:
1 23/106 Pound(s) flour
3 thinly sliced and chopped pancetta
326/625 Pound(s) sugar
5 257/456 Ounce(s) + 1 T extra cornmeal cornmeal
2 25/32 Ounce(s) cocoa powder
839/2413 Ounce(s) baking powder
39/2500 Quart(s) olive oil
3/4 chips chocolate, semi-sweet
1 Tablespoon(s) oil
163/1250 Ounce(s) salt
489/2500 Pound(s) chilled, unsalted, 1/2 in cubes butter
2 coarsely chopped onion, red
8 105/304 Ounce(s) ricotta cheese
1 coarsely grated cheese, fontina
9 small, coarsely chopped, plum tomato
2 egg
1 Package(s) chopped sage (fresh)
1 large, finely chopped fresh red chili peppers
1/3 Quart(s) milk
3/16 Quart(s) + 2 T, chilled buttermilk
87/2000 Ounce(s) mexican chili powder
1/6 Ounce(s) vanilla extract
163/5000 Pound(s) soft brown sugar
1/4 oil, canola
1 vinegar, red wine | |
Directions: Preheat oven to 350 degrees. Spray ? cup muffin tins with cooking spray. In a large bowl, mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended. Fold cheese mixture and oil into flour mixture until just blended. Spoon batter into muffin cups.
Bake 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack.
Comments: Not too sweet, but good
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