Hazelnut muffin

Level:
Easy

Used Callebaut products

Muffin

Ingredients: Muffin

  • 9.2 oz
    sugar
  • 11.6 oz
    weak flour
  • 0.7 oz
    baking powder

Preparation: Muffin

Mix.

Ingredients: Muffin

  • 4.6 oz
    eggs
  • 6.3 oz
    sunflower oil
  • 10.9 oz
    yoghurt
  • 9.5 oz
    Callebaut Pale Gianduja GIA-144

Preparation: Muffin

In a mixer bombine eggs and oil, then add melted chocolate and the yoghurt at 30°C. 
 

Combine the two mixtures. Set overnight at 4°C; then tose in muffin paper cases. 

Bake at 190°C for 20 minutes. 
Let cool. 
Fill with doppia nocciola filling.

Comments

The recipe states 20gms Baking Powder, seems like a lot for the proportion of ingredients. Please confirm

Thank you
Kiran