Tuesday, 9 August 2011

Hazelnut muffins with nutella

I wanted to bake this muffins a long time ago so when I received this lovely, flowery paper cases I decided to give them a try. They are spongy, reasonably sweet, a little bit crunchy with nice, moisture nutella filling. They are slightly dry though. In my opinion the best option to serve them is with coffee for adults and with milk form children. This recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery.'

Ingredients for 12-16 muffins (I had 16 as muffin cases were smaller):
  • 300g plain flour
  • 115g brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 250 ml milk
  • 1 tsp vanilla paste
  • 2 eggs
  • 85g unsalted butter melted
  • 80g hazelnut spread - nutella + 16 tsp for filling
  • 30g chopped hazelnuts
  • 30g caster sugar

Chop the hazelnuts, place them in a small bowl and mix with caster sugar. Set aside.
Preheat the oven to 170C. Line muffin tin with paper cases.
Melt the butter in microwave.
Sift the flour, baking powder, soda, salt and sugar into electric mixer bowl. In separate jug whisk the eggs, add milk and vanilla and stir them together. Pour this mixture into dry ingredients and mix on a low speed. Scrape down the sides of the bowl occasionally. Increase the speed of mixer and pour in the butter, whisk a little bit more. At last but not at least add nutella and mix thoroughly. Next spoon the butter into paper cases, one spoon each. Then put one tea spoon on nutella and cover with batter, do not over load muffin cases 3/4 hfull is enough. Sprinkle each muffin top with the nut and sugar mixture. Bake for 25-30 min. Cool them down on wire rack and enjoy :)

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