Tastëlanghe Hazelnut Muffin


  • 150 g Flour 00
  • 100g Piedmont Hazelnut Flour IGP
  • 120g PGI Piedmont Hazelnuts Grains
  • N ° 3 eggs
  • 130g Brown sugar
  • 150g Melted butter
  • 120g ml Whole Milk
  • 10g Baking powder for cakes
  • 1 pinch of Salt


  • PGI Piedmont Hazelnut Grain Q.B.
  • Piedmont Hazelnut IGP "Toasted" Q.B.


  • To prepare the hazelnut muffins, first pour the eggs into a bowl and whisk them with an electric mixer and in the meantime add the brown sugar, continue to whisk them until it becomes a frothy mixture.
  • Then pour the melted butter, the salt and mix the ingredients again with the whisk until the mixture is homogeneous.
  • Then sift the 00 flour and baking powder directly into the bowl and mix everything together.
  • When they are completely absorbed, pour a part of milk, mix and add the hazelnut flour.
  • Pour the remaining milk and mix again with the whisk and add the chopped hazelnuts.
  • Transfer the mixture into small cups, decorated with chopped hazelnuts and whole hazelnuts.
  • Bake the muffins in a static oven preheated to 180 ° for 35 minutes on the central shelf.

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