Name: Choc nut muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/4 cup self-raising flour; 1/3 cup cocoa powder; 1/2 teaspoon bicarbonate of soda; 1 cup firmly packed brown sugar; 125 gram butter, melted; 1 cup milk; 1 egg, lightly beaten; 1/2 cup dark chocolate melts, quartered; 1/2 cup chocolate hazelnut spread; 1/3 cup toasted hazelnuts,halved

Choc nut muffins

These chocolate hazelnut muffins are best eaten warm, but they will keep in an airtight container for one day (if there are any leftover!).

Makes 12 Item

Prep

15M

Cook

20M

Total

35M

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Ingredients

2 1/4 cup self-raising flour

1/3 cup cocoa powder

1/2 teaspoon bicarbonate of soda

1 cup firmly packed brown sugar

125 gram butter, melted

1 cup milk

1 egg, lightly beaten

1/2 cup dark chocolate melts, quartered

1/2 cup chocolate hazelnut spread

1/3 cup toasted hazelnuts,halved

Method

1.Preheat oven to 200°C/180°C fan-forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a large bowl. Stir in sugar. Make a well at centre. Add butter, milk, egg and chocolate; stir mixture until just combined (don’t over-mix).

2.Spoon half the mixture into prepared holes. Top each with a heaped teaspoon of hazelnut spread, then top with remaining mixture. Sprinkle tops with hazelnuts. Bake for 18-20 minutes or until firm to touch. Stand in tray for 5 minutes. Lift to a wire rack to cool slightly.

You will need 200g dark chocolate melts for this recipe. After toasting, rub the hazelnuts in a tea towel to remove the bitter skins.
Note

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Ingredients

Method

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