Chocolate And Hazelnut Muffins

Chocolat

https://www.cutoutandkeep.net/projects/chocolate-and-hazelnut-muffins • Posted by Octopus Publishing

Most muffin recipes come as a fruity option for breakfast. These rich muffins are more a mid-afternoon treat when served warm straight from the oven.

You will need

75 g Dark Chocolate , roughly chopped 50 g Hazelnut Chocolate Spread 175 g Self-Raising Flour ½ tbsp Baking Powder 25 g Cocoa Powder 50 g Golden Caster Sugar 2 Eggs 1 tsp Vanilla Extract or paste 5 tbsp Vegetable Oil 4 tbsp Milk 75 g Dark Chocolate Chips 50 g Chopped Hazelnuts , roasted

Project Budget

Time

Difficulty

Description

Most muffin recipes come as a fruity option for breakfast. These rich muffins are more a mid-afternoon treat when served warm straight from the oven.

Instructions

1. Preheat the oven to 180ÅãC (fan 160ÅãC)/350ÅãF/ gas mark 4. Line a 6-hole deep muffin tin with paper muffin cases.

2. Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.

3. Sift the flour, baking powder and cocoa powder into a large bowl, then stir in the sugar. In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate. Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.

4. Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops. Bake in the oven for 20–25 minutes, or until a skewer inserted into the centres comes out clean. When cooked, transfer to a cooling rack to cool. Tip This recipe will make 12 small cakes if you use a shallow bun tin.