Friday, March 4, 2011

Coffee Hazelnut Muffin

Out of the blues i just felt like having a hazelnut muffin with coffee. I had this cookbook with me for many years but only now I was looking through it and found some wonderful recipes. This muffin uses ground hazelnut and coffee.  Looking at the amount of coffee specified here, I thought it would be a bit too much but actually there is not much coffee taste. The frosting uses Nutella.


2 cup self raising flour
3/4 cup flour
1/3 cup ground hazelnuts
1 cup firmly packed brown sugar
1 1/2 tbsp coffee powder
1 tbsp boiling water
2 tbsp Nutella
2 eggs, lightly beaten
1 1/2 cup buttermilk ( no buttermilk substitute every 1 cup milk + 1 tbsp lemon juice for 1 cup buttermilk)
3/4 cup vegetable oil

Hazelnut Topping

1 cup confectioner sugar
1 tbsp cocoa powder
2 tbsp Nutella
40g butter, softened
1 tbsp milk


Grease 12 cup muffin pan. Preheat oven 350 degrees.
Sift flours, cocoa powder into large bowl. Stir in ground hazelnut, brown sugar, combined coffee and water, Nutella, eggs, buttermilk and vegetable oil. Use a metal slotted spoon to stir.  Do not overbeat the batter. Muffin mixtures will require minimum mixing. The batter will look coarse and lumpy.
Spoon mixture into prepared pan. Bake in moderately hot oven for about 20 minutes. Spread cooled muffins with hazelnut frosting.

Frosting :  Sift icing sugar and cocoa into a bowl, stir in remaining ingredients.

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