Hazelnut muffin

Hazelnut muffin

Level:: Easy

260 g

sugar
330 g

weak flour
20 g

baking powder

Mix.

130 g

eggs
180 g

sunflower oil
310 g

yoghurt
270 g

Callebaut Pale Gianduja GIA-144

In a mixer bombine eggs and oil, then add melted chocolate and the yoghurt at 30°C.

Combine the two mixtures. Set overnight at 4°C; then tose in muffin paper cases.

Bake at 190°C for 20 minutes.
Let cool.
Fill with doppia nocciola filling.