Muffins with Easter bunnies

Muffins with Easter bunnies

Total: 1 hr 5 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 370 kcal
, Fat: 20 g
, Carbohydrate: 39 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin mixture

250 g white flour
170 g sugar
150 g ground hazelnuts
2 ½ tsp baking powder
1 pinch salt
100 g dark chocolate, coarsely chopped
2 ½ dl water
5 tbsp sunflower oil

Chocolate glaze

100 g dark chocolate, finely chopped
50 g pistachios, peeled
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases

How it's done

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Muffin mixture

In a bowl, mix the flour with all the other ingredients up to and including the chocolate. Pour in the water and oil, mix, transfer to the prepared muffin tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave the muffins to cool on a rack.

Chocolate glaze

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the muffins one third of the way into the chocolate. Blitz the pistachios in the food processor, sprinkle on top of the muffins.

Good to know
Tip: Decorate with mini chocolate bunnies.

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