Soft center muffins: the secret to keeping the hazelnut cream from drying out!
published on 20 March, 2017 at 10:47
Have you ever had this problem? Here is a trick that you are going to want to remember. Use a less runny batter and solid hazelnut cream, after you take them out of the oven, the muffins will be soft and delicious and will have a creamy center.INGREDIENTS
320g flour
200g sugar
150ml milk
100g yogurt
a pinch of salt
1 packet of baking powder
vanilla essence
2 eggs
hazelnut cream, as needed
DIRECTIONS
Shape the hazelnut cream into small balls and freeze them for at least 30 minutes. In the meantime, prepare the batter for your muffins by combining the eggs with the sugar then add, flour, vanilla essence, milk, yogurt and the baking powder. Butter the muffin pan and pour two spoonfuls of the batter in each, place the frozen hazelnut cream balls in the center and cover with more batter. Bake at 190°C for 25 minutes.
more
more from Cookist
-
23366 VIEWSCookist
-
15741 VIEWSCookist
-
758 VIEWSCookist
-
263 VIEWSCookist
-
5135 VIEWSCookist
-
945 VIEWSCookist
-
13290 VIEWSCookist
-
21812 VIEWSCookist
-
19069 VIEWSCookist
-
23 VIEWSCookist
-
454 VIEWSCookist
-
1491 VIEWSCookist
-
44292 VIEWSCookist
-
9108 VIEWSCookist
-
19211 VIEWSCookist
-
5049 VIEWSCookist