Muffins with Easter bunnies
Ingredients
for 12 pieces
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 |
100 g | dark chocolate, finely chopped |
50 g | pistachios, peeled |
How it's done
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.
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