This is a very quick and easy recipe using my Chocolate Muffin Mix and Chocolate Hazelnut Spread. Both products are made in our kitchen with a whole lot of love! I wanted to start sharing some fun ways you can use my products and combine them in some tasty ways!
Happy sprouting, baking and cooking!
2 eggs
150ml milk
100ml olive oil
Firstly you’ll need to follow the instructions on the packet to make 12 muffins.
I made mine using almond milk and coconut oil instead of milk and butter, this makes the muffins dairy free.
I also put mine into a mini muffin tray, which made them a perfect bite size!
If you use a mini muffin tray you’ll get 24 muffins, but if you use a normal muffin tray you’ll get 12 muffins.
Once the muffins have come out the oven and cooled down they are ready to be topped with the Chocolate Hazelnut Spread.
You can then leave them as is or top them with some fresh berries or flaked coconut.
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West Gosford NSW 2250
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