Hazelnut plum muffins

This is really interesting combinations of flavours. Nutty, a little bit dry cake filled with plum jam. I like them very much and I think those who love nuts will be delighted. As usually they are very easy to make. The recipe comes from 'The Australian Women's Weekly. Muffins"

Ingredients for 12 - 14 muffins:

• 90g butter or margarine
• 370g flour
• 1 tsp baking powder
• 125g hazelnut meal
• 150g caster sugar
• 1 egg
• 250 ml milk
• 12 - 14 tsp plum jam
• 12 - 14 whole hazelnuts

Preheat the oven to 200C. Line muffin tin with paper cases.

Melt the butter and set aside.

Place the flour, baking powder, hazelnut meal, sugar in a big bowl and whisk them together.

Break the egg into a separate jug and whisk with fork. Stir in the milk.

Pour the milk mixture and melted butter into a bowl with dry ingredients. Mix all ingredients together until just combined.The batter is very thick at that stage.

Spoon about one tablespoon of the batter into muffin cases. Then make a well in each muffin and place one teaspoon of plum jam inside. Top with muffin mixture. Place the whole hazelnut on top of each muffin. Bake in preheated oven for 20 minutes. 

 

Cool down a few minutes then enjoy with a mug of tea or coffee:)

 

 

Enjoy !

Mini nutella muffins

This recipe come from Ryan's baking blog. Muffins were delicious ! Soft in the middle with crunchy crust and hazelnuts hmmmm...  Not to mention that they were very easy to make. They contain only 4 ingredients. I think, I will try to make them again with chocolate instead of hazelnuts.

Ingredients for 12-18 mini muffins:

• 90g nutella
• 1 egg
• 5 tbsp flour
• 90g chopped hazelnuts

Preheat the oven to 180C. Prepare mini muffin baking tin.

Chop the hazelnuts. Put nutella into a small bowl, add egg and flour and whisk them together. At last but not at least add 3/4 of chopped hazelnuts. Spoon the batter into baking tin. Top of each muffin sprinkle with remaining hazelnuts. 

Bake for 10-15 minutes until toothpick stick in the middle comes out clean. Leave in baking tin for a few minutes then transfer to the wire rack to cool down. They are very good warm though so you do not have to wait for them to be cooled down completely. Enjoy !

 

Chocolate and hazelnut muffins

Recipe for these muffins comes from 'New Italian cuisine. Chocolate' cookbook. To bake them, and make them look slightly different than traditional muffins, I used my new square muffin tin. Those muffins were very chocolaty, chewy with ground hazelnuts and a little bit dry but good with coffee or tea. I think I do not have to remind that they were very easy to make.

Ingredients for 20 mini-muffins:

• 100g flour
• 1 tsp baking powder
• 100g ground hazelnuts
• 175g dark chocolate
• 1 egg
• 150 ml milk
• 75g sugar
• 45 ml canola oil

Preheat the oven to 180C.  Grease muffin tin, mine was silicone so there was no need for geasing.

Sift the flour, baking powder, hazelnuts into a big bowl and whisk them together. Melt the chocolate in microwave. Whisk the chocolate with the sugar, oil, milk and egg as they turn into smooth mixture. Sift into the dry ingredients and combine them with the wet mixture. Spoon the batter into muffin tin. Bake for 15-20 minutes until toothpick inserted in the middle of muffin come out clean. Leave them for a 5 min in baking tin then cool them down on a plate. Enjoy !

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 :)

Bacon and hazelnut muffins

It's time for something different today. I checked my fridge and there was  a piece of bacon sitting on a shelf. I wasn't really sure if I can use it for muffins, but found interesting recipe in  a book 'New Italian Cuisine. Muffins'. These muffins taste like scramble eggs with bacon and onion for me. Maybe because they contain fried onion ? And thanks hazelnuts they are very crunchy :)  

Ingredients for 6 muffins:

• 125g diced bacon
• 1 small chopped onion
• 25g chopped hazelnuts
• 110g flour
• 2 tsp baking powder
• pinch of salt
• 1 egg
• 45g melted butter
• 60ml natural yogurt
• 100ml milk
• butter for greasing baking tin

Preheat the oven to 190C. Grease 6 hole muffin tin.

On a Teflon frying pan fry bacon for 3-4 min until brown. Then add the onion and nuts, fry them until onion gets soft. Leave on a side to cool down.

Into a bowl sift the flour, baking powder and salt. In separate bowl whisk the egg, butter, milk and yogurt. Whisk them well. Gradually add dry ingredients and fried bacon, onion and nuts. Mix only to combine all ingredients. 

Spoon the batter into baking tin. Bake for 20 min until muffin well risen and spongy. 

After baking leave muffins in the tin to cool down. Muffins are very good warm and cold.