DOUBLE FLAVORED MUFFINS
Fast, easy, delicious and also genuine: this butter free double flavored muffins will be your next breakfast idea!
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.