Pinch of Cumin

Poppy seed and hazelnut muffins

I have the habit to bake “madeleines” almost every week, and today I bring you the recipe of the ones I made a few weeks ago for the first time and the result was extremely nice, with poppy seed and hazelnuts.

I say “madeleines”, but they are actually muffins, consequence of the influence that Chicago had on me and my breakfasts –not everything in North Americans’ life are brownies and hamburgers-.

According to the American method, muffin’s preparations is extremely easy. You do not even need to use the mixer. You mix dry ingredients in one bowl and wet ones in another bowl. Then you mix the two of them and stir a bit with a fork or spoon. You have to take into consideration only two things: you do not have to stir that much the batter and do not have to let it settle for too much time; otherwise your muffins would be dry.

Chicago, I miss your muffins!

Poppy seed and hazelnut muffins

Ingredients for 12 units

12 muffin cups
250 gr of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
50 gr of toasted hazelnuts
125 gr of melted butter
150 gr of white sugar
2 eggs
125 ml of fresh whole milk
150 gr of creamy whipped cheese
10 gr of vanilla sugar
50 gr of poppy seeds

 

Directions

In a big bowl, mix flour, baking powder and salt and reserve it.

In another bowl, whisk eggs and add sugar, vanilla sugar, butter , milk and creamy cheese. Finally, add poppy seeds and stir accordingly.

Pour the mixture of the second bowl in the first one, and stir it energetically until you have a smooth batter.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Chop hazelnuts and sprinkle each muffin batter with them, before baking.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 30 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

You can use dried strawberries for decoration (like in the photo), adding them at the same time as you add hazelnuts, before baking it.

Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it.

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One Comment to "Poppy seed and hazelnut muffins"

  1. maria says:

    estas si que estan buenas

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