Muffin-Igel

Ingredients

• 260 g flour
• 60 g ground hazelnuts
• 2 EL cocoa powder
• 0.5 TL cinnamon
• 2 TL baking powder
• 0.5 TL sodium bicarbonate
• 1 egg
• 90 g honey
• 80 ml vegetable oil
• 250 ml buttermilk
• 400 g dark chocolate couverture
• 200 g almond sticks
• 24 sugar pearls
• butter (for the pan)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Butter the muffin tin. Mix flour, hazelnuts, cocoa powder, cinnamon, baking powder and sodium bicarbonate well.

2. 2.

   Lightly whisk the egg, then stir in honey, vegetable oil and buttermilk, and fold in the dry mixture. Pour batter into the muffin cups and bake for about 25 minutes. Let muffins rest in the tin for another 5 minutes, then remove and let cool completely. Roughly chop the chocolate couverture, melt it over a double boiler, and coat the cooled muffins with it. Let them dry slightly on a cooling rack. Decorate with almond sticks and sugar pearls as desired.