3/4 cup 170 g (6 oz) butter, softened
7/8 cup (175 g) 6 oz Demerara (raw) sugar
3 medium size eggs,
1 tsp vanilla essence
250 g self-raising flour
1 tsp baking powder
50 g cocoa
100 g hazelnuts (filberts) removed from their shells, lightly toasted and roughly chopped
2/3 cup (150 ml) 1/4 pt milk
7/8 cup (175 g) 6 oz Demerara (raw) sugar
3 medium size eggs,
1 tsp vanilla essence
250 g self-raising flour
1 tsp baking powder
50 g cocoa
100 g hazelnuts (filberts) removed from their shells, lightly toasted and roughly chopped
2/3 cup (150 ml) 1/4 pt milk
method
1. Preheat the oven to 200°C (400°F) Gas Mark 6. Lightly grease a 12 hole muffin tin or line with paper muffin cases.
2. Cream together the butter and sugar until the mixture is pale and creamy. Gradually beat in the eggs, one at a time mixing well between each addition. Add the vanilla essence.
3. Sift in the flour, baking powder and cocoa and fold in with the hazelnuts.
4. Stir in the milk and divide the mixture between the muffin cases.
5. Bake in the preheated oven for approximately 15 minutes.
6. Transfer to a wire rack to cool.If liked, dredge with a little extra cocoa before serving.
2. Cream together the butter and sugar until the mixture is pale and creamy. Gradually beat in the eggs, one at a time mixing well between each addition. Add the vanilla essence.
3. Sift in the flour, baking powder and cocoa and fold in with the hazelnuts.
4. Stir in the milk and divide the mixture between the muffin cases.
5. Bake in the preheated oven for approximately 15 minutes.
6. Transfer to a wire rack to cool.If liked, dredge with a little extra cocoa before serving.
serving amount
serves: 12
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