Chocolate Paste Muffins
Baking and Desserts • European
Description
Tip: Do not open the oven more than once and at the moment when the muffins are ready to be taken out; otherwise, the muffins may sink and look unappealing. Bon appétit!
Ingredients
- Butter 5 oz
- Sour Cream 5 oz
- Sugar 0 oz
- Farm fresh eggs 3 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Ground Cinnamon 2 teaspoons
- Milk 0 fl oz
- Chocolate Sauce 0 fl oz
- Hazelnut 0 oz
Step-by-Step Guide
Step 1
Let the butter soften a bit (the muffins will turn out airy)
Step 2
Beat the eggs and sugar until fluffy in a blender
Step 3
Add the butter, sour cream, and milk, and blend again
Step 4
In a separate bowl, sift the flour, baking powder, and cinnamon, and mix. Sifting is optional.
Step 5
Gradually add to the mixture while continuing to blend.
Step 6
Add the paste (I used Nutella hazelnut spread) and continue blending.
Step 7
Crush the hazelnuts into pieces (you can simply press a knife onto the nut). The main thing is not to crush them in the blender; the pieces should remain whole. Then add to the batter and gently mix.
Step 8
Grease the molds with butter (I have silicone molds, and the muffins come out great without oil :))
Step 9
Pour the batter into the molds and bake at 150°C for 1 hour. Check for doneness with a toothpick or match (if it comes out dry, the muffin is ready)
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