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COCONUT AND NUTELLA MUFFINS (for 12 small muffins)

  • 140 grs. of 00 flour

  • 60 grs. of coconut flour

  • 60 grs. of caster sugar

  • 1 / 2 packet of baking powder for cakes

  • 1 pinch of bicarbonate

  • 1 egg

  • 40 mm. of seed oil

  • 120 mm. of milk

  • For the inside filling to have creamy: Nutella and foil

  • For the surface: icing sugar q.b.

An hour before starting to prepare the muffins, place 12 generous teaspoons of Nutella on a sheet of foil and place to firm up in the freezer until ready to use. This is a little trick that will allow the nutella to remain creamy inside the muffin.

Turn on the oven.

In a bowl, place the 00 flour, coconut flour, granulated sugar, baking powder and baking soda; stir with a spoon to combine the ingredients.

In another bowl, place the egg, oil, whisk and slowly add the milk until frothy.

Pour the liquid mixture over the dry mixture in the other bowl and slowly stir slowly with the marisa well.

Take the muffin molds with the paper cup inside: pour some of the mixture, then add the spoonful of nutella cooled and cover with more mixture.

Bake at 180 degrees (static) for about 20 minutes.

We usually divide the dose: half for Sveva and the other for us adults, so on ours I sprinkle a little grated coconut, which leaves that good smell while toasting in the oven.

Strain, let cool before dusting with powdered sugar, but Sveva likes to dust hers with grated chocolate.

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