Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g chocolate nouat
- 75 ml oil
- 200 g flour
- 100 g hazelnuts, round
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 2 egg (s)
- 75 grams sugar
- 200 g yourt
For the set:
- 50 g chocolate nouat
- Oil, for dilution
Print Recipe
Pin Recipe Instructions
- Grease a 12-cup muffin tin and refrigerate or line it with paper liners. Preheat the oven to 190 ° C top / bottom heat.
- Melt the nougat chocolate in a water bath. In the meantime, mix the flour with the nuts, baking powder and baking soda. Put aside. Remove the melted nougat chocolate from the water bath and stir in the oil. Then mix the eggs with the sugar, yoghurt and the nougat chocolate mixture. Add the flour mixture, stir in briefly and distribute the batter over the molds. Bake in the preheated oven for about 25 minutes.
- Then leave to cool in the molds for about 5 minutes, then place on a wire rack. It is best to let it cool down completely there.
- Then melt the nougat chocolate in a water bath and dilute with a little oil. Sprinkle over the muffins and let them cool down again.
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