Hazelnut Cream Muffins
Yesterday Nic and I went to Titt’s, to say her goodbye before she leaves for New York; and, since the appointment was just at tea time, I brought these fresh-baked muffins to accompany the warm drink.
Ingredients:
(makes 12)
300 gr of cake flour
100 gr of cane sugar
9 gr of cream of tartar
about 125 gr of hazelnut butter
300 gr of vanilla flavoured rice milk
12 hazelnuts
Method:
In a bowl, mix flour, sugar and cream of tartar.
In a shaker, mix the hazelnut butter with milk and pour it into the bowl; mix well quickly (if the hazelnut cream doesn’t dissolve perfectly and some lumps remain, well, that’s is even better, when you bite your muffin you’ll find these yummy drops of hazelnut …)
Distribute the mixture into the muffin paper cups that you have already placed in the muffin pan, place on top of each muffin a whole hazelnut ( I realized just at the last moment that I hadn’t any, and I replaced them with almonds!) and bake at 180 Celsus degrees for about 35-40 minutes (always check with a toothpick).
Remove from the oven and let them cool thoroughly on a cake wire rack.
Comment:
Titti, have a safe journey, bye-bye and see you in September … in front of a very good pizzaaaaaaaaaaa! (And who knows, maybe we’ll meet up earlier, in New York?)
Chef: Elettra from VeganBlog
Good idea to use hazelnut butter in muffins… now I’m thinking of using all the other seed and nut butters 😛
Good bye Titti, have fun, keep in touch!!!