Ingredients
(for 6/7 muffin)
140 g of rice flour
140 g Bio Rice Drink Hazelnut
40 g of toasted hazelnuts
15 g of bitter cocoa powder
100 g of brown sugar
50 g of organic corn oil
8 g baking powder
Made with
Preparation
Chop up the hazelnuts with a mixer to the size of small grains. Mix the rice flour, cocoa, sugar, chopped hazelnuts and baking powder together. Then mix the oil with Bio Hazelnut Rice Drink and pour the mixture onto the dry ingredients, mixing with a whisk until creamy. Pour into oiled and floured muffin molds or use paper cups instead. Fill them up to ¾ full and bake at 175°C for about 20 minutes. Remove from the oven and immediately sprinkle them with some chopped hazelnuts. Leave to cool completely.
