Recipes: Hazelnut Chocolate Muffins

G2’s going through a baking streak. He asked to make another cake but with icing this time. And it had to be chocolate. Since it was one of those rushed afternoons, I convinced him to make hazelnut chocolate muffins instead hoping it would pass off for his chocolate cake…

I found an old Women’s Weekly Coffee Chocolate Muffins and adapted it. Since we don’t have proper muffin trays, I hate it when my muffins overflow because they run down the sides of the muffin cups. To avoid that problem, I under-filled the muffin cups. Here they are pre-icing…

Hazelnut Muffins

Ingredients:

  • 300g self-raising flour
  • 100g rye flour
  • 35g ground hazelnuts (I used a blend of hazelnuts and walnuts)
  • 200g brown sugar
  • 2 tbsp nutella
  • 2 eggs, lightly beaten
  • 375ml milk
  • 180ml olive oil

Frosting:

  • 160g icing sugar
  • 1 tbp cocoa powder
  • 2 tbsp nutella
  • 40g butter
  • 1 tbsp milk

Sift icing sugar and cocoa. Stir in remaining ingredients.

Method:

  • Preheat oven to 190C.
  • Combine dry ingredients in a large mixing bowl.
  • Stir in wet ingredients and mix well.
  • Spoon mixture into muffin cups and bake for 20 minutes.
  • When muffins are cooled, top with hazelnut choc icing.

The Verdict:

G2 thinks they’re great. G1 prefers the banana and blueberry muffins that G2 won’t eat. Seriously? What do they think I am? A bakery?

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