This vegan hazelnut chocolate muffins are very popular with children. But the recipe also tastes adults and is fully baked in the twinkling of an eye.

INGREDIENTS ( for 12 muffins)

for the dough:

• 250 g spelt flour
• 160 g brown sugar
• 30 g cacao
• 110 g grounded hazelnuts
• 1 teaspoon baking soda
• 1 tablespoon vinegar
• 80 ml sunflower oil
• 340 ml sparkling mineral water

for the filling:

12 teaspoons hazelnut nougat

optional: hazelnut syrup

PREPARATION

• preheat the oven to 180° C
• mix the dry ingredients in a bowl
• mix in all the liquid ingredients little by little
• Put paper forms in a muffin plate
• Fill 1 ½ tablespoons dough in each muffin form.
• Put 1 teaspoon nougat onto it and 1 tablespoon dough over that.
• Bake them for 20-25 minutes (test for doneness with a toothpick )
• let them cool down

optional: baste them with hazelnut syrup