Mini Chocolate Hazelnut Muffins
ready in 40 min.
- ½ cup butter (scant)
- ⅔ cup milk
- 2 eggs
- ⅜ cup Sour cream
- ½ cup sugar (scant)
- 1 ¼ cups all-purpose flour
- ⅔ cup hazelnut flour
- 1 Tbsp Corn starch
- 1 tsp Baking powder
- 2 Tbsps cocoa powder
- ½ tsp ground cinnamon
How healthy are the main ingredients?Sour creamsugareggcinnamon
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Place small paper cases in the cups in a mini muffin tray.
Heat the butter in a pan and then allow to cool.
Beat together the milk, eggs, sour cream and sugar. In a separate bowl, mix together the flour, nuts, cornflour, baking powder, cocoa, cinnamon and a pinch of salt. Add the milk mixture and the melted butter and quickly mix to a smooth dough. Spoon into the paper cases and bake in the oven for 15-20 minutes.
Remove from the oven, cool briefly then take out of the tray and leave to cool completely.