HAZELNUT CHOCOLATE MUFFINS
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
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