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Hazelnut muffins

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Ingredients for 1 servings:

  • 200 g spelt flour, type 630
  • 100 g hazelnuts, ground
  • 1 pack of cream of tartar baking powder
  • 100 g sugar
  • 50 ml rapeseed oil
  • 200 ml soy milk (soy drink)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

For 12 muffins

In a bowl, combine the flour, nuts, and baking powder. In another bowl, whisk the sugar and oil until fluffy, then add the soy milk. Quickly stir in the flour mixture with a spoon (not an electric mixer). Do not overmix, or the batter will become tough. Spread evenly into a muffin tin lined with paper baking cups. Bake in a preheated oven at 180°C for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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