How To make Apple Hazelnut Muffins
1/2 c Hazelnuts, grounded in
-blender to a coarse flour 1/2 c All-purpose flour
2 tb Baking powder
1/4 c Sugar
1 Egg
2 tb Unsalted butter, melted and
-cooled 1/2 c Warm milk
1 ts Vanilla extract
1 pn Of salt
1/2 c Chopped dried apples
Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean. From the cookbook "Apples" by Robert Berkley
How To make Apple Hazelnut Muffins's Videos
Crumble Banana Hazelnut Muffin | 바나나 머핀 만들기 | Bakemyyyday
How to make Banana Hazelnut Muffin
바나나 헤이즐넛 머핀 만드는 법
Nutella and banana never go wrong together, especially with crunchy hazelnut crumble on top. Cannot be more wonderful than a beautiful breakfast with some muffins and a hot latte by your side. Let's schedule this beautiful muffin to your calendar this weekend and enjoy with your family!
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FILLING | 충전
. Nutella | 누텔라
. 1 Banana | 1 바나나
CRUMBLE | 무너질
. 50g bread flour | 빵 가루 50g
. 50g brown sugar | 갈색 설탕 50g
. 50g hazelnut flour | 헤이즐넛 가루 50g
. Pinch of salt | 소금 꼬집음
. 50g cold butter | 콜드 버터 50g
DOUGH | 더그
. 160g bread flour | 160g 빵가루
. 3g baking soda | 3g 베이킹 소다
. 3g baking powder | 3g 베이킹 파우더
. 50g hazelnut powder | 헤이즐넛 파우더 50g
. 100ml oil | 100ml 오일
. 25ml milk (no sugar) | 25ml 우유 (무설탕)
. 120g yoghurt (no sugar) | 120g 요구르트 (무설탕)
. 75g whole egg | 계란 75g
. 100g sugar | 설탕 100g
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Double-Apple Bran Muffins- Healthy Appetite with Shira Bocar
Shira Bocar shows you how to make the ideal extra-tender bran muffin, using a bit of applesauce in the mix and fresh diced apple to add a refreshing pop of flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to bake a hazelnut choco muffin
HAZELNUT CHOCOLATE MUFFIN” by Chef Miggy
INGREDIENTS
* 2 cups (250g) all-purpose flour
* 1/4 cup HazelNut Spread (Kirkland)
* 1/3 cup (40g) cocoa powder
* 3/4 cup (150g) sugar
* 1½ teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon Salt
* 1 cup (240ml) Milk
* 1 large egg
* 1/4 cup (60ml) vegetable Oil
* 4 tablespoons (60g) butter, softened
* 1 teaspoon Vanilla extract
* 1/4 cup (45g) Chocolate chips/Almonds or Cereals (Optional)
DIRECTIONS
1. Preheat oven to 360F (180C). prepare muffin tin lined with muffin paper cups.
2. Into a bowl sift bowl flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl cream butter and sugar, add oil and beat until combined. Add egg and vanilla extract. Beat until combined. Add buttermilk and mix until combined.
4. Add flour mixture to wet ingredients. Mix until combined and smooth. and add 1/4 cup of HazelNut Spread.
5. Divide the batter evenly between 12 muffin cups, filling only half way. Pipe 1-2 teaspoons of HazelNut in the center (or use spoons). Then spoon the remaining batter on top. Sprinkle chocolate chips on top.
6. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Let cool on a wire rack.
Professional Baker Teaches You How To Make MUFFINS!
Chocolate Banana Muffins are the best combination of ingredients since peanut butter and chocolate, and Chef Anna Olson is here to show you how to make the best Chocolate Banana Muffins on the planet! Follow along with the recipe below and you will be in Chocolate Banana Muffin heaven!
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Recipe Makes 12 muffins
Ingredients
Hazelnut Ribbon
½ cup (125 mL) hazelnut butter or almond butter
¼ cup (50 g) packed light brown sugar
½ tsp (2 mL) vanilla extract
Muffins
1 ½ cups (375 mL) mashed ripe banana (3-4 bananas)
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, melted
2 large eggs
1 tsp (5 mL) vanilla extract
2 cups (260 g) cake & pastry flour
½ cup (60 g) Dutch process cocoa powder
2 tsp (6 g) baking powder
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 cup (250 mL) chocolate chips
Directions
1. Preheat the oven to 350 F (180 C) and line a muffin tin with paper liners.
2. For the hazelnut ribbon, stir the hazelnut butter, brown sugar and vanilla in a small saucepan over medium heat, stirring until the sugar has dissolved. Remove from the heat to cool while making the muffin batter.
3. In a large mixing bowl, whisk the banana, sugar and melted butter and then whisk in the eggs and vanilla.
4. In a separate bowl, sift the flour, cocoa, baking powder, baking soda and salt together. Add this to the banana mixture and stir until blended. Stir in the chocolate chips. Spoon enough batter to fill each muffin cup two-thirds of the way. Spoon the cooled hazelnut mixture into each muffin cup and then top with the remaining muffin batter (don’t worry if some of the hazelnut paste is still exposed). Bake the muffins for 20-25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 10 minutes and then tip out to cool completely. Serve the muffins with Chocolate Hazelnut Spread (recipe follows).
The muffins will keep in an airtight container for up to 3 days.
Chocolate Hazelnut Spread
Makes about 1 ½ cup (375 mL)
Ingredients
1 ½ cups (200 g) whole hazelnuts
¾ cup (100 g) icing sugar
¼ cup (60 mL) hazelnut oil (or vegetable oil)
4 oz (120 g) dark chocolate, chopped
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
1. Preheat the oven to 350 F (180 C). Place the hazelnut in a single layer in a baking dish and toast for about 15 minutes, until the skins darken and start to crack. Allow the hazelnuts to cool then either rub them in a tea towel to remove the skins, or put them in a colander and swirl them around (the skins will come off and fall through the holes of the colander).
2. Place the peeled hazelnuts in bowl of a food processor along with the icing sugar, oil, chocolate, vanilla and salt. Pulse this until the mixture becomes a smooth paste – the chocolate will melt from the friction of the spinning blade, making the paste fluid, but once it sets up to room temperature, it will be a spreadable consistency. If the paste doesn’t set within 2 hours, it can be chilled to set, but then stored at room temperature to be spreadable.
The chocolate hazelnut spread will keep in an airtight container at room temperature for a month.
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Apple Blueberry Muffin with Hazelnut Crumble
Apple Butter & Sultana Muffins
A simple muffin recipe with a rich apple butter and spices flavour, with sultanas too. These muffins are ideal with a cup of tea, or as a great start to the day.
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