Ingredients
3/4 cup buttermilk
125g unsalted butter, melted, cooled
2 eggs, lightly beaten
1 1/4 cups self-raising flour
1/3 cup Dutch processed cocoa powder
1/2 tsp bicarbonate of soda
3/4 cup caster sugar
1/3 cup cup hazelnut meal
1 cup frozen raspberries
1/2 cup hazelnuts, coarsely chopped
Vanilla ice-cream, to serve
Nutella Sauce
2/3 cup Nutella
1/3 cup milk
Method
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Line a 6-hole Texas muffin pan (3/4 cup capacity) with large paper muffin wraps.
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Whisk buttermilk, butter and eggs in a large jug until combined.
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Sift flour, cocoa, and soda into a large bowl. Stir in sugar and hazelnut meal, then raspberries. Make a well in the centre. Stir in buttermilk mixture until just combined. (Do not over-mix). Divide evenly among wraps in pan. Sprinkle with hazelnuts.
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Cook in moderate oven (180C) for about 25 to 30 minutes, or until muffins are cooked when tested with a skewer. Stand in pan for 10 minutes. Transfer to a wire rack.
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To make sauce, whisk Nutella and milk in a small saucepan over a medium to low heat until combined and warm. Remove.
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To serve, remove warm muffins from wraps. Serve with vanilla ice-cream and the warm sauce.