3 oz (85 g) chocolate hazelnut spread, such as Nutella (= 5 Tbsp or approx
2 oz (60 g) raisins or dried apricots, chopped
2 oz (60 g) nuts, chopped
4 fl oz (120 ml) milk
2-3 fl oz (60-90 ml) water
Instructions
Just a simple tweak to the Peanut Butter muffins. Choose your favourite nuts and dried fruit to make these your own - hazelnuts, pecans, walnuts, dried apricots, dried cranberries, etc.
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.
. 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.
Hazelnut Muffins 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.)
Spoon into 12 muffin cups. Bake for about 15-20 minutes until tops are lightly browned and spring back when pressed lightly. If your finger leaves an indent, continue baking until done.
Originally Submitted
10/26/2010
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