Hazelnut muffin

Hazelnut muffin

Level:: Easy

9.2 oz

sugar
11.6 oz

weak flour
0.7 oz

baking powder

Mix.

4.6 oz

eggs
6.3 oz

sunflower oil
10.9 oz

yoghurt
9.5 oz

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.