Mother and Baby

Chocolate And Hazelnut Muffins

  • Serves: 6
  • Preparation time: 45 Minutes

Method

These are a real tea-time treat so bake up a double-batch and take them round to a fellow mum friend’s for a pick-me-up

Normal 0 false false false EN-GB X-NONE X-NONE 1. Preheat the oven to 180°C/gas mark 4. Line a 6-hole deep muffin tin with paper muffin cases.

2. Gently melt the chocolate and chocolate spread together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool for a few minutes.

3. Sift the flour, baking powder and cocoa powder into the large bowl, then stir in the sugar. In a separate bowl, beat the eggs, vanilla, oil and milk together using an electric hand whisk. When combined, stir in the cooled chocolate.

4. Fold the wet ingredients into the dry ingredients using a rubber spatula or metal spoon, but don’t over-mix. Stir in the chocolate chips.

5. Divide the mixture between the muffin cases, filling them three-quarters full, then sprinkle the hazelnuts over the tops. Bake in the over for 20-25 minutes, or until a skewer inserted into the centre comes out clean. When cooked, transfer to a cooling rack to cool.

This dish is safe in pregnancy.

This recipe is taken from Chocolat by Eric Lanlard, published by Mitchell Beazley, £18.99.

Nutrition

N/A

Puree

N/A

Finger Food

Break the muffin up into bite-sized pieces
Related content:

© Bauer Media Group

Bauer Media Group consists of: Bauer Consumer Media Ltd, Company number: 01176085,  Bauer Radio Ltd, Company Number: 1394141 Registered Office: Media House, Peterborough Business Park, Lynch Wood, Peterborough, PE2 6EA H Bauer Publishing, Company Number: LP003328 Registered Office: Academic House, 24-28 Oval Road, London, NW1 7DT. All registered in England and Wales. VAT no 918 5617 01

Bauer Consumer Media Ltd are authorised and regulated by the FCA (Ref No. 710067)

 
"