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Banana & Hazelnut Chocolate Muffins
Banana & Hazelnut Chocolate Muffins

Once you understand the fundamentals of cooking, it can be such a freeing as well as compensating experience to develop a just tasty meal or baked product. The smells in your house and also the faces of the people who you share it with are valuable. We hope this Banana & Hazelnut Chocolate Muffins recipe will provide you some suggestion for you to become an extraordinary cook. To make Banana & Hazelnut Chocolate Muffins you need 9 ingredients and 4 steps. Here is how you cook that.

To get started with this recipe, we have to first prepare a few ingredients. To make Banana & Hazelnut Chocolate Muffins you need 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Banana & Hazelnut Chocolate Muffins:
  1. Use 210 g plain flour
  2. Prepare 150 g caster sugar
  3. Get 1 pinch salt
  4. Get 2 teaspoons baking powder
  5. Use 75 ml vegetable oil
  6. Prepare 75 ml full fat milk
  7. Prepare 1 medium sized egg
  8. Provide 3 medium sized ripe bananas, mashed
  9. Prepare 12 heaped teaspoons hazelnut chocolate spread
Short Tips:

One of the best points that you can do is to prepare with relative or close friends. When you prepare with somebody else, you will certainly have the ability to notice methods that they carry out and also will have the ability to much better on your own as a chef. Talk to them to see how their thought process functions, to elevate your expertise.

Steps to make Banana & Hazelnut Chocolate Muffins:
  1. Pre-heat your oven to 200 C / Gas 6. Place 12 muffin cases in a 12 hole muffin tin.
  2. Add the flour, sugar, salt and baking powder to a large bowl and mix well. Measure the oil and milk into a jug together and stir into the flour mixture. Stir to just combine, no need to overdo it. Add the egg and, again, just stir it in to combine. Finally stir in the mashed up banana.
  3. Add 2 teaspoons of mixture into each muffin case and then one heaped teaspoon of hazelnut chocolate in the centre but onto the top of each. Add another teaspoon of mixture over the top of the chocolate to cover it. Finally drop a tiny ‘blob’ of hazelnut chocolate on the top and create a swirl effect by dragging a sewer through it over the top.
  4. Bake for 25 minutes. Remove from the oven and transfer from the muffin tin to a wire rack to cool immediately.

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