The Chocolate Hazelnut Variation
Posted on Sat, 18 Apr 2009
Just a simple tweak to the Fruity Peanut Butter muffins. Choose your favourite nuts and dried fruit to make these your own - hazelnuts, pecans, walnuts, dried apricots, dried cranberries, etc.
Chocolate Hazelnut Muffins
Makes 12 standard-size
8 oz (225 g) plain flour (1 1/3 cups all-purpose flour)
2 teaspoons (10 ml) baking powder
½ teaspoon (2.5 ml) soda bicarbonate
¼ teaspoon (1.2 ml) salt
1 large egg
4 oz soft light brown sugar (½ cup)
2 fl oz (60 ml) vegetable oil
4 fl oz (120 ml) plain yogurt
2 oz (60 g) rolled oats (2/3 cup)
3 oz (85 g) chocolate hazelnut spread, such as Nutella (= 5 Tbsp or approx. 1/3 cup)
2 oz (60 g) raisins or dried apricots, chopped (= 1/3 cup)
2 oz (60 g) nuts, chopped (= 1/3 cup)
4 fl oz (120 ml) milk
2-3 fl oz (60-90 ml) water
Method
1. Prepare muffin tins with paper cases or grease. Preheat oven to 375-400°F (190-200°C) for a conventional oven, Gas Mark 5-6.
2. In a large bowl, sift together flour, baking powder, soda bicarbonate and salt. Set aside.
3. In a medium-sized bowl, beat egg briskly with a fork. Stir in sugar, oil, yogurt, oats, hazelnut spread, raisins/apricots and nuts. Continue stirring until evenly mixed. Stir in milk and 60 ml water.
4. Scrape all of liquid mixture into dry. Using a metal spoon mix lightly until evenly combined, scraping sides and bottom of the bowl as you stir. This mixing should take only about 30 seconds. The batter should have a loose dropping consistency and no dry flour should be visible. (Be prepared to adjust the amount of liquid to give correct consistency.)
5. Spoon into 12 muffin cups. Bake for about 20-25 minutes until tops are lightly browned and spring back when pressed lightly. If your finger leaves an indent, continue baking until done.
