GRANOLA MUFFINS WITH HAZELNUT SPREAD SOFT HEART
Delicious hazelnut muffins hide a greedy heart of hazelnut spread that remains always soft! To top it all, a crunchy sprinkle of chocolate granola! Divine!
Attrezzature
- ice cube mold,
- 14 muffins tin
Ingredients
- 120 g toasted hazelnuts
- 165 g flour
- 10 g baking powder
- 120 g white or brown sugar
- 90 g melted butter or good quality seed oil
- 2 medium eggs
- 220 ml milk
- vanilla
- hazelnut spread cream for me Nocciolata Crunchy Rigoni di Asiago
- chocolate granola
Instructions
- First, prepare the filling: fill 14 cavities of an ice cube mold with the Nocciolata and put it in the freezer for at least 1 hour.
- Turn on the oven at 180 °C (static).
- Prepare the muffin mixture: finely chop the hazelnuts and pour them into a large bowl. Add all the dry ingredients: flour, baking powder and sugar. Stir with a spoon.
- In another bowl, pour the liquid ingredients: melted butter (or oil), eggs, milk and vanilla. Beat with a fork.
- Now pour the liquid ingredients into the bowl with the dry ingredients and mix with a spoon.
- Divide the dough into 14 muffin molds of 6.5 cm.
- Take the portions of frozen Nocciolata and place one cube in the center of each muffin.
- Cover with a spoonful of crunchy chocolate granola and bake for 25 minutes.
- Let it cool and enjoy!
Notes
- Store the granola muffins in a glass tupperware or on a tray covered with aluminum.
- The granola muffins will remain perfect for 3 days.