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Main Ingredients | Refined flour (maida), Hazelnut syrup |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Cinnamon Hazelnut Muffins
- ¾ cup Refined flour (maida)
- 8 teaspoons Hazelnut syrup
- ¼ teaspoon Cinnamon powder
- a pinch Nutmeg powder
- 1 teaspoon Baking powder
- a pinch Salt
- ¼ cup + 2 Castor sugar (caster sugar)
- ¼ cup + 2 tablespoons Milk
- ¼ cup Oil
- ½ Egg
- ½ teaspoon Vanilla essence
Method
- Preheat oven to 180°C.
- Sieve together the flour, cinnamon powder, nutmeg powder, baking powder and salt in a bowl. Add one-fourth cup of castor sugar and mix.
- Whisk together milk, oil, egg and vanilla essence in another bowl till light. Add this mixture to the flour mixture and stir well into a smooth batter.
- Divide the batter evenly into eight silicon muffin moulds, tap and place them on a baking tray. Put the tray in the preheated oven and bake for twenty to twenty-five minutes. Remove from oven and cool.
- Demould the muffins, dip each in one teaspoon hazelnut spread and coat with remaining castor sugar.
- Serve.
Nutrition Info
Calories | 1622 |
Carbohydrates | 101.4 |
Protein | 46.5 |
Fat | 114.4 |
Other Fiber | Vitamin B12- 5.4mcg |
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