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• 100 g of sugar
• 1 tablespoon of baking powder
• A pinch of salt
• 1 egg
• 180 ml of milk
• 60 ml of sunflower oil
• 1 jar of our hazelnut & milk spread
1. Preheat your oven to 180°C (thermostat 6) and prepare a muffin tin by placing paper cases in each cell.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In another bowl, beat the egg, then add the milk and oil and mix well.
4. Pour the liquid mixture into the bowl containing the dry ingredients and mix gently until the dough is smooth. Be careful not to overmix to prevent the muffins from becoming tough.
5. Fill each muffin cup two-thirds full with the batter.
6. Add a teaspoon of hazelnut & milk spread to the center of each muffin.
7. Cover the spread with a little extra muffin batter, making sure the spread is well hidden.
8. Bake the muffins for about 18 to 20 minutes, or until golden brown on top and a knife inserted in the center comes out clean.
9. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, the spread muffins are ready to enjoy! Enjoy them for breakfast, as a snack, or as dessert for a delicious chocolate fix.
• 200 g of flour
• 100 g of sugar
• 1 tablespoon of baking powder
• A pinch of salt
• 1 egg
• 180 ml of milk
• 60 ml of sunflower oil
• 1 jar of our hazelnut & milk spread
1. Preheat your oven to 180°C (thermostat 6) and prepare a muffin tin by placing paper cases in each cell.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In another bowl, beat the egg, then add the milk and oil and mix well.
4. Pour the liquid mixture into the bowl containing the dry ingredients and mix gently until the dough is smooth. Be careful not to overmix to prevent the muffins from becoming tough.
5. Fill each muffin cup two-thirds full with the batter.
6. Add a teaspoon of hazelnut & milk spread to the center of each muffin.
7. Cover the spread with a little extra muffin batter, making sure the spread is well hidden.
8. Bake the muffins for about 18 to 20 minutes, or until golden brown on top and a knife inserted in the center comes out clean.
9. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, the spread muffins are ready to enjoy! Enjoy them for breakfast, as a snack, or as dessert for a delicious chocolate fix.
