Serves 4 – Preparation time 25 minutes – cooking time 26 minutes – Easy
Ingredients
- 160g of vanilla Greek Style sheep’s milk yoghurt
- 2 eggs
- 80g of sugar
- 160g of flour
- 40g of butter
- 4g of baking powder
- 1 pinch of salt
- 100g of hazelnut spread
Hazelnut spread
- 200g of hazelnuts
- 200g of milk chocolate
- 35g of icing sugar (optional)
- 30g of hazelnut oil (or neutral oil in taste)
Preparation
- Mix the butter and the sugar together.
- Put the eggs one by one.
- Add the vanilla Greek Style sheep’s milk yoghurt.
- Incorporate the mix of flour, salt and baking powder.
- Put the mixture in 1/3 of the moulds, add the hazelnut spread, then finish with the rest of the muffin mixture.
- Cook at 160°C for 16 minutes.
Hazelnut spread
- Preheat the oven to 150°C.
- Roast the hazelnuts in the oven for 10 minutes.
- Let them cool and then rub them in your hands to remove the skin.
- In the meantime, melt the milk chocolate in a bain-marie.
- Pour the hazelnuts into a blender and blend until you have a very thin powder.
- Add the icing sugar and the oil and blend until smooth.
- Add the melted chocolate and blend again.
- Put in a jar and leave to crystallise for 24H at room temperature.
