Double flavored muffins: the perfect solution to stop brothers and sisters fights while they are dedicated to the same creative activity!
For me this is how these muffins should be originally described! This is the way in wich they should appear in cookbooks: as a very useful educational solution that maintains peace and harmony in the family! 😀
This will sound over the top, I know, but I’m sure you too would see these Double flavored muffins adorned with a cloud of magic if you were dealing with my two girls. Or better: if you were dealing with my two girls when, on Saturday morning, tell you they want to bake something together but the don’t want to give way to each other!
When all sounds like: “I do it, no me, noooo me, I said I do it”, etc … you will realize that have the idea of dividing equally all the ingredients so that each one can prepare the whole recipe by itself, it will seem like the smartest thing you have ever thought!
The only drawback is that you have to multiply dirty tools…😀
A white and a black dough, both based on hazelnuts, are ready to embrace each other in a single delicious muffin, perfect for breakfast and for a snack!
In 15 minutes they are ready to bake and, in just half an hour, they will be cooling down, just waiting for greedy hands to grab them!
The recipe of Double flavored muffins is quick, super easy and, moreover, genuine because it is butter free!
Ready to bake with me?
HEY! DON’T MISS OUT THIS FANTASTIC MUFFINS RECIPES:
- GRANOLA MUFFINS WITH HAZELNUT SPREAD SOFT HEART
- HONEY AND CHOCOLATE MUFFINS (SUGAR FREE)
- COCONUT AND CHOCOLATE CHIP MUFFINS
DOUBLE FLAVORED MUFFINS
Attrezzature
- muffin molds of 6.5 cm diameter
Ingredients
For the white dough:
- 60 g toasted hazelnuts
- 80 g flour
- 5 g baking powder
- 60 g white or brown sugar
- 45 ml quality seed oil
- 1 medium egg
- 110 ml milk
- vanilla
For the black dough:
- 60 g toasted hazelnuts
- 70 g flour
- 10 g bitter cocoa
- 5 g baking powder
- 60 g white or brown sugar
- 45 ml quality seed oil
- 1 medium egg
- 110 ml milk
- vanilla
To complete:
- chopped hazelnuts
Instructions
- Prepare the white dough: finely chop the hazelnuts and pour them into a large bowl.
- Combine all the dry ingredients: flour, baking powder and sugar.
- Stir with a spoon.
- In another bowl, pour the liquid ingredients: oil, egg, milk and vanilla.
- Beat with a fork.
- Now pour the liquid ingredients into the bowl with the dry ingredients and mix with a spoon.
- Prepare the black dough in the same way by adding cocoa to the dry ingredients.
- Cover with baking cups 14 muffin molds of 6.5 cm diameter (or 12 if you use 8 cm ones).
- Pour a spoonful of white dough into each cup and then add a spoonful of black dough.
- Continue in this same way until you’ll end the dough.
- Turn on the oven at 180 ° C (static).
- Now mix the two doughs with a toothpick and complete each muffin with chopped hazelnuts.
- Bake in the central part of the oven for 25 minutes.
- Let it cool and enjoy!
Notes
- Store the muffins in glass tupperware or on a tray well sealed with aluminum.
- Muffins will be perfect for 3 days.
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