Biscuits and Single Portion Desserts

Vanilla and Hazelnut Cream Muffins

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

Print the recipe