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Hazelnut muffins with cinnamon and apricot
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Ingredients
Directions
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Preheat the oven to 200 ° C. Beat the butter with the eggs and buttermilk airy.
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Mix the hazelnuts with the sugar, the flour, the baking powder, the cinnamon and a pinch of salt.
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Pour in the egg mixture and stir together with a fork. The mixture must remain irregular for an airy result.
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Put the batter in the cake molds and put half an apricot on it, with the hollow side up. Bake the muffins in the oven for 25-30 minutes.
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Nutrition
310Calories
Sodium0% DV0g
Fat18% DV12g
Protein12% DV6g
Carbs14% DV43g
Fiber0% DV0g
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