Vanilla and Hazelnut Cream Muffins
Level: Easy
Preparation time: 15 min
Cooking time: 20 min
Portions: 12 People
Ingredients
150 g of caster sugar
300 g of Italian “00” flour
1 pinch of fine salt
12 g of baking powder
70 g of sunflower oil
2 eggs
240 g milk
1 sachet of vanillin
Cremadelizia Nocciola Suprema Babbi to taste
Preparation
- In a bowl, whisk the milk with the eggs
- Add the oil and continue to whisk the mixture
- Add sifted flour, vanillin, baking powder and salt
- Pour in the sugar and mix everything until smooth
- Heat the oven at 190 °C (in static mode)
- Prepare the ramekins, muffin or mini cupcake pan; pour the dough with a spoon to adjust the portion
- Add a teaspoon of Cremadelizia Nocciola Suprema Babbi and, using a toothpick, make a drawing by turning the two mixtures together
- Cook at 190 ºC for about 20-25 minutes
Ingredients
150 g of caster sugar
300 g of Italian “00” flour
1 pinch of fine salt
12 g of baking powder
70 g of sunflower oil
2 eggs
240 g milk
1 sachet of vanillin
Cremadelizia Nocciola Suprema Babbi to taste
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