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My recipe

Chocolate mini-muffins with hazelnuts

The recipe belongs to D. Smith. I love her recipes and rarely change them as they are always very precise and to my taste. This time I just added the tonka-beans, put less of the baking powder and baked them in regular muffins cups. This amount of ingredients is for 24 mini-muffins or 12 regular ones.

Chocolate mini-muffins with hazelnuts

  • 50 g dark chocolate (min 75% cocoa)
  • 150 g plain flour
  • 2 tbsp unsweetened cocoa powder
  • 1 dessert spoon baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 40 g caster sugar
  • 120 ml milk
  • 50 g butter
  • 50 g hazelnuts
  • 75 g dark chocolate (min 75% cocoa)
  • Chop finely the nuts and toast them on a dry pan until nice and golden
  • In a bowl mix together the flour, cocoa, salt and baking powder
  • Melt the butter and cool down for a while
  • Chop finely 50 g chocolate
  • Whisk lightly the egg, add it the melted butter, milk, sugar and mix thoroughly
  • Sieve the flour blend into the egg mixture. Fold in the chopped chocolate and stir to combine
  • Spoon the batter into the muffin cups filling it by 3/4 (if not using the paper cups, grease the tins)
  • Bake in the middle of a preheated to 200C oven for 10-12 min
  • Cool the muffins for 5 min in their tins, then cool completely on a wire rack
  • Chop 75 g of chocolate, melt it and top the muffins, sprinkle with the chopped nuts

I don’t like the crumbly muffins, so I put less baking powder and broke the muffin making law - didn’t melt the butter, but beated it until light and fluffy. In this case the muffins turn more firm and don’t crumble easily.