Marbled muffins with hazelnut chocolate spread
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Marbled muffins with hazelnut chocolate spread
For 10 muffins
Preparation time: 10 min, cooking time: 20 à 25 min
[ingredients title=”Ingredients”]
- 160g brown sugar
- 2 vanilla sugar bags
- 300g flour
- 180ml buttermilk
- 150g butter
- 3 eggs
- 3 càc baking powder
- 80g hazelnuts
- 1,5 pinch of salt
- 10 tsp organic hazelnut chocolate spread without palm oil.
[/ingredients]
PREPARATION
- Preheat the oven to 180°C.
- In a big bowl, mix the liquid ingredients: eggs, melted butter, buttermilk.
- In another bowl, mix the solids ingredients: sugars, flour, baking powder and, salt.
- Pour the liquide mixture in the solid one. Mix roughly with a wooden spatula and don’t over mix.
- In a muffins pan with muffins small boxes, pour the mix with an ice spoon. Fill until the 2/3.
- Lay down a tea spoon full of organic hazelnut paste on each muffin.
Rq: If the spread is to sticky you can heat it up in a bain marie for a few moment until liquid.
- With a needle, draw circles to spread the hazelnut paste and create the marbled effect.
- Sprinkle the top of the muffins with some roasted and crunched hazelnuts.
Rq: To roast your hazelnuts follow this way.
- Bake for 20 to 25 minutes until soft when touching the top of the muffin.
- Remove from the oven, and let cool before taking out of the mould.
