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Recipe by Sweetceliacworld
Try the Coffee and hazelnut muffins: gluten-free and lactose-free. Authentic flavor with dark chocolate and coffee yogurt. Discover Italian tradition!
Portion: the weight of the ingredients divided by 7 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Whisk the eggs and sugar very well until light and foamy and doubled in volume. Add the oil and yogurt.
Step 2 of 3: Add the now-cold coffee with the instant coffee dissolved in it. Add the vanilla and all the dry ingredients (flour, chopped hazelnuts, baking powder) Add chocolate chips (and whole hazelnuts too, if you like)
Step 3 of 3: 180° for 25/30 min Tips: 👉🏻if you want, along with the chocolate, add a few whole hazelnuts; I didn't add them to have a smoother and softer batter
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving91 g · 1 of 7 | Per 100 g |
|---|---|---|
| Energy | 1,334 kJ319 kcal | 1,459 kJ349 kcal |
| Fat | 19.11 g | 20.9 g |
| of which saturated fatty acids | 3 g | 3.28 g |
| Carbohydrates | 33.21 g | 36.32 g |
| of which sugars | 16.21 g | 17.73 g |
| Fibre | 1.18 g | 1.29 g |
| Protein | 4.64 g | 5.07 g |
| Salt | 0.16 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
