Hazelnut Muffin

500 gm unsalted butter
400 gm castor sugar
10 eggs
5 ml vanilla essence
550 gm flour
10 gm baking powder
200 ml milk
300 gm hazel nuts.

Take 200 gm of hazel nuts and make a paste.
The remaining nuts should be crushed coarsely to be sprinkled on top of the muffins along with castor sugar when done. 
Beat the butter and 300 gm of castor sugar until fluffy; beat the eggs lightly and add vanilla essence. 
Sieve the flour and baking powder together and fold into the above mixture.
Lastly, add milk and hazelnut paste, fold in lightly. 
Pour the batter into greased muffin molds. 
Sprinkle castor sugar and crushed hazelnut on top and bake in a preheated oven for 25 minutes, at 150 C. 
When done, let the muffins stand in the mold for a minute or two before serving.

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