For 10 muffins

Preparation :

- Around 30min 
- Easy to cook

Ingredients:

• 1 pinch of salt
• 2 sachets baking powder
• 1 half jar of Albert Ménès Crème Caramel (salted butter or chocolate)
• 280g flour
• 50g roasted hazelnuts
• 100g melted butter
• 100g sugar
• 100g milk
• 150g plain yoghurt
• 2 eggs

Preparation:

Using 2 teaspoons, form 8 large balls of crème caramel and place them on a sheet of baking paper on a board. Put them in the freezer for at least an hour.

Preheat the oven to 180°C (static heat).

Mix all the dry ingredients in a bowl: flour, sugar, baking powder and salt.

In another bowl, mix the beaten eggs, milk, yoghurt and melted butter.

Pour this liquid mixture over the dry mixture and whisk to incorporate the flour.

Place paper cases in your muffin tray and spoon a large tablespoon of batter into the base of each case.

Place a dab of crème caramel on top and cover with a 2nd large spoonful of batter. Place in the oven on a medium heat setting for 15-20 minutes.

Decorate with a few hazelnut pieces and melted chocolate.