trio of mini-muffins with nutella®

1897200984
Vegetarian
All year round
Banqueting

40 minutes

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

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.