'Nutella' and Peanut Butter Muffins

17:40

I was telling my manager the other day about how easy it is to make a vegan version of Nutella, but realised that I probably haven't made it for about 2 years. Then I started thinking about vegan Nutella muffins, which then lead to thinking about vegan Nutella and peanut butter muffins, because lets face it, chocolate spread and peanut butter were made to go together. So I looked up my old vegan chocolate muffin recipe and my chocolate hazelnut spread recipe and got in to the kitchen to experiment. Luckily it turned out to be a good experiment, rather than the kind where I end up getting really upset and throwing everything in the bin (that happens more often than it should). I made a big jar of chocolate spread so that I can use it again, so if you only want a little bit for the recipe I would only use 1/3 of the ingredients.

For the chocolate spread:

150g hazelnuts
30g cocoa powder
100g icing sugar
2 tbsp vegetable oil

For the Muffins:

320g plain flour
100g cocoa powder
1tsp baking powder
1/2 tsp salt
225g sugar
460 ml almond milk
120 ml vegetable oil
1tsp vanilla extract
Peanut butter

1. Turn the oven on to 180 degrees, spread the hazelnuts out on to a baking tray and pop in to the oven for 15 minutes to roast, stirring occasionally, check on them regularly and don't let them burn!
2. Once the hazelnuts are roasted, remove them from the oven, let them cool down and then rub them with some kitchen roll to remove the skins.
3. Stick the roasted, de-skinned nuts in to a food processor with the cocoa powder and icing sugar and blend well until it begins to form a paste, then slowly add the vegetable oil and keep blending until you have a chocolate spread consistency.
4. Pop the chocolate spread in a jar and put to one side while you make the muffins.
5. Line a muffin tray with cases, then add all of the dry ingredients for the muffins to a bowl, make a well in the middle, add the wet ingredients and mix well to form the batter.
6. Spoon the mixture about 3/4 full in to the muffin cases, then dollop 1/2 a tsp of peanut butter and chocolate spread on to each muffin, and swirl around with some kind of stick device (I used a chop stick).
7. Pop in to the preheated oven for 18-20 minutes, until risen and cooked through.

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