Teja’s Crunchy Chocolate Chip and Hazelnut Muffins

Makes 24

700 g/6 cups plain flour

4 tsp baking powder

½ tsp salt

180 g unrefined dark brown sugar (I used Billington’s Natural Molasses Sugar)

50 g caster sugar

4 eggs

600 ml/2 ½ cups milk

230 g butter

2 tsp vanilla essence

100 g semi-sweet chocolate chips

100 g roasted hazelnuts

50 g cocoa powder

1 Preheat the oven to 200C/400F. Grease 2 12-cup muffin tins.

2 Sift the flour, baking powder and salt into a large mixing bowl.

3 Whisk together milk, vanilla essence and sugar, until frothy (yum!:))

4 Place the eggs and butter in a separate bowl and whisk together well. Gently fold in the flour and milk mixture, until the consistency of the dough is lovely and smoothJ

5 Gently stir in the chocolate chips and roasted hazelnuts.

6 Spoon the mixture into the muffin cups, filling them just below the top. Bake in the oven for 20-25 minutes, until the muffins are well risen and browned.

Serve warm or cold.

 

Enjoy your muffins! :)

Love,

Teja xoxox