Using small petit four cases (I suppose the ‘small’ is already implied in the word petit….), these muffins are enough to satisfy any chocolate or cake craving, without totally ruining the ‘I’m being good before Christmas’ diet….
With literally one teaspoon of mixture in each case, the ingredients are transformed into a light and chocolatey cupcake, with crunchy seasonal hazelnuts and hints of coffee. Pop these in the oven for 12-15 minutes and you’ve got about 14 not-so-naughty and indeed very nice treats for the week! These don’t qualify as superfoods, but they’ll make you feel pretty super on these colder Winter days!
- ¾ cup spelt flour – you could also use plain flour or gluten free. Spelt is an ‘older’ grain, lighter and easier to digest.
- 1 handful blanched hazelnuts
- ¼ cup cocoa (I use organic green and blacks)
- 1 tbsp good quality instant coffee (I use Lavazza)
- ¼ cup stevia or agave
- 1 tbsp coconut oil
- 1 cap of vanilla extract (optional)
- 3 tbsp non-dairy or organic milk
- pinch of good quality salt
Pre-heat the oven to 175C
Line roughly 14 petit four cases with coconut oil to ensure the muffins don’t stick to the paper
Using the end of a rolling pin, crush the hazelnuts into small pieces (wrap them in a tea towel first so your kitchen floor doesn’t end up covered in hazelnuts….)
In a large bowl, add all the dry ingredients and stir to combine
Next, add the vanilla extract
Melt the coconut oil and add, stirring everything together
Add the milk 1 tbsp at a time, until your mixture forms a thick batter. It shouldn’t be runny, just soft and quite wet
Scoop a teaspoon of mixture into each case – use more cases if needed of course, or make a few larger muffins with any leftover batter
Bake on the middle shelf of the oven for 12-15 minutes or until fragrant and springy – ish to touch.
Once cooked, leave to cool and top with an optional blob of this
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