London Bakes | chocolate, hazelnut and olive oil muffins {gluten free}

Ingredients

  • 80g (½ cup + 1 tablespoon) brown rice flour
  • 30g (¼ cup + 1 tablespoon) ground hazelnuts
  • 30g (just under ½ cup) cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • + 7 more ingredients
    • 1 large egg
    • 75g (¼ cup + 1 tablespoon) demerara sugar
    • ½ teaspoon vanilla bean paste or vanilla extract
    • 60ml (¼ cup) extra virgin olive oil
    • 60ml (¼ cup) sour cream
    • 50g (2 oz) dark chocolate, chopped
    • Crushed hazelnuts, to scatter on top

Preheat the oven to 170C/325F (fan) and line a muffin tin with paper cases. In a large bowl, lightly whisk together the flour, ground hazelnuts, cocoa powder, baking powder, bicarbonate of soda, salt and espresso powder. In another bowl, whisk together the egg, sugar, vanilla, olive oil and sour...

View full recipe at SpringPad

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