Time: 1 hour.
Complexity: easily
Quantity: 20 pcs.

This chocolate muffin recipe is inspired by a British diet oatmeal cookie recipe. Although baked as cute cupcakes perfect for tea, they still retain the texture of a cookie. You can also bake the cookies directly on a baking sheet. Cocoa powder gives these muffins a chocolatey flavor, highlighting the rich oatmeal flavor. Chopped hazelnuts add a crunchy texture and a unique appearance. These muffins are not overly sweet and are perfect for an afternoon tea.

Ingredients:

• 1/4 cup hazelnuts, finely chopped
• 2/3 cup flour
• 1/3 cup cocoa powder
• 1/4 cup wheat germ flakes
• 0.5 cups oatmeal
• 0.5 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/8 tsp fine salt
• 110 g softened butter
• 3/4 cup sugar
• 2 large egg yolks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

hazelnuts, premium flour, cocoa, wheat germ, rolled oats, cardamom, cinnamon, butter, sugar, eggs

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Preparation:

Step 1
• Preheat the oven to 350°F (175°C). Line a 20-cup mini-muffin pan with paper liners or place 20 mini-muffin cups on a baking sheet. Lightly spray the paper liners with nonstick cooking spray and sprinkle the hazelnuts on the bottom.
Step 2
• In a medium bowl, whisk together flour, cocoa, wheat germ, oats, spices and salt.
Step 3
• In another bowl, beat the butter and sugar with a mixer on medium speed until combined, about 2 minutes. Add the egg yolks and beat again. Add the dry ingredients and mix until evenly distributed.
Step 4
• Spoon 1 tablespoon of batter (about 20 grams) into mini muffin cups over the nuts. (Alternatively, spoon 1 tablespoon of batter onto a parchment-lined baking sheet and sprinkle with chopped nuts.) Bake until the cupcakes are set and the nuts are toasted, about 15 minutes (unlined cookies will bake slightly faster). Transfer the cupcakes to a wire rack and cool completely. Serve.
  
  

  Note

  
  Baker's Tips: Store the cupcakes in an airtight container for up to a week. Freeze the batter in the pans for up to 1 week. Finished cookies can also be frozen for up to 2 weeks.

Votes: 2