This chocolate muffin recipe is inspired by a British recipe. dietary oatmeal cookies. And although they baked them in the form of cute cupcakes, which will be pleasant to serve with tea, they still saved cookie texture. You can also bake cookie without molds on nasty. Cocoa powder will make these muffins chocolate that emphasizes the rich taste of oatmeal. And with crushed hazelnuts they will get a crispy texture and interesting appearance. Cupcakes turn out not very sweet and just right for the evening чаепития. 
Time: one hour. Difficulty: easy Quantity: 20 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. finely chopped hazelnuts
- 2/3 Art. flour
- 1/3 Art. cocoa powder
- 1/4 Art. wheat germ flakes
- 0.5 tbsp. oatmeal
- 0.5 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp fine salt
- 110 gr. softened butter
- 3/4 Art. Sahara
- 2 large egg yolks
Recipes with similar ingredients: hazelnuts, premium flour, cocoa, wheat germ, hercules flakes, cardamom, cinnamon, butter creamy, sugar, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out the paper liners in metal mold into 20 mini muffins or lay out 20 paper muffins molds for mini-muffins on a baking sheet. Lightly sprinkle paper liners with non-stick spray and pour hazelnuts on their bottom.
- In a medium-sized bowl, whisk the flour, cocoa, and cereal. wheat germ, oatmeal, spices and salt.
- Whisk the cream in another bowl with a mixer at medium speed. butter and sugar to mix for 2 minutes. Add egg yolks and whisk again. Add dry ingredients and mix, to evenly distribute.
- Lay out 1 tbsp. l dough (about 20 g.) in molds for mini muffins on top of nuts. (Or put 1 tbsp. L. Test on covered with parchment baking sheet and sprinkle chopped on top nuts.) Bake until the muffins are ready and the nuts toast, about 15 minutes (cookies without molds will be baked a little bit faster). Put the muffins on the wire rack and cool completely. Serve.
Note
Baker’s Tips: Store muffins in an airtight container for weeks. Freeze dough in molds for up to 1 week. Ready cookies can also be frozen for up to 2 weeks.
