I felt like making my favourite brownies and melted the chocolate when I noticed that we didn’t have any ground almond in the cupboard. So I made these chocolate and hazelnut muffins instead which were yummy and filling – gluten and dairy-free too!
- 100g good quality dark chocolate
- 100g butter or dairy free spread
- 100g soft light brown sugar
- 1 tsp vanilla paste
- 2 medium eggs, lightly beaten
- ½ cup hazelnut or almond milk
- 250g gluten free flour
- 1 tsp baking powder
- ¼ tsp salt
- 100g hazelnuts
How to make the muffins:
- Melt the chocolate over hot water in a bowl, making sure it doesn’t touch the water.
- When it’s melted, turn off the heat add the spread and vanilla paste. Stir until you get a thick cream. Now add the sugar and stir until combined. Let it cool.
- Turn the oven on and set it to 180°C. Line a muffin tray with paper cases.
- Mix the flour, salt and baking powder in a large mixing bowl.
- When the chocolate mixture is cool, add the eggs then the milk, stir then pour into the flour mixture.
- Stir until you get a smooth batter.
- You can roast the nuts in the oven for 5 minutes, if you like, then cool. Chop the nuts ( roasted or not) into small chunks. Fold these into the batter gently.
- Spoon the batter into the muffin cases.
- Put the tray in the oven and bake for about 25 minutes until they’re cooked through ( test them with a skewer).
- Let them cool on a wire rack and enjoy.
- If you want a more intense taste, add some roughly chopped chocolate bits to the batter.
- You can make this recipe using normal flour, animal based butter/ milk too, if you don’t have any allergy issues, although the hazelnut/almond milk add more nutty flavour to the muffins.