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For approx. 10 portions (30 mini-muffins)
3 mini-muffins per portion
Base mix
- 2 3/4 cups sugar
- 9 medium eggs
- 5 2/3 cups plain flour
- 5 ¼ oz. butter
- 5 oz. seed oil
- 6 1/3 oz. corn starch
- 1 sachet of cake yeast
- 2/3 tsp salt
- Chopped hazelnuts, as required
Baked Good
Vegetarian
Snacking
All year round
Banqueting
Easy
40 min
Procedure:
Version 1: add 7 ounces of mashed potatoes to the base mix
Version 2: add 7 ounces of mashed carrots to the base mix
Version 3: add 5 ¼ ounces of chopped hazelnuts to the base mix
Beat the eggs with the sugar in a food mixer, add the dry ingredients and finally the oil and butter.
Divide the base mix dough into three equal parts, and add the other ingredients to each one (potatoes, carrots, hazelnuts).
Then place the three mixes in mini-muffin cup moulds (3/4 oz.) and bake in the oven at 350° F for 15 minutes.
Serve the 3 muffins decorated with 1/6 oz. Nutella® on each one and some chopped hazelnuts.
